Moroccan Couscous

TOTAL TIME: 1 hr
Prep: 25 min
Inactive Prep: 5 min
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 2 yellow onions, finely diced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 turnip, peeled and cubed
  • 4 cups organic chicken stock
  • 2 cups canned chickpeas, drained and rinsed
recipe tools

Directions

Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper.

Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.

Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.

Per serving: Calories: 552;Total Fat: 12 grams; Saturated Fat: 2 grams; Protein: 20 grams; Total carbohydrates: 95 grams; Sugar: 18 grams; Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium:199 milligrams

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.