Moroccan Vegetable Couscous
Moroccan Vegetable Couscous
Ingredients
- 1/4 cup (60 ml) currants
- 2 cups (500 ml) hot vegetable broth
- 1 onion, finely chopped
- 1/4 lb (115 g) white mushrooms, diced
- 1/2 orange bell pepper, diced
- 3 tablespoons (45 ml) olive oil
- 1 can (540 ml/19 oz) chickpeas, rinsed and drained
- 1 zucchini, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (2.5 ml) ground coriander
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 cup (60 ml) lemon juice
- 1 1/2 cups (375 ml) couscous
- 1/2 cup (125 ml) chopped flat-leaf parsley
- 1/2 cup (125 ml) sliced almonds, toasted
- 1 plum tomato, seeded and diced
- Salt and pepper
Instructions
- In a bowl, combine the currants and broth. Soak for 5 minutes.
- In a large saucepan over medium-high heat, soften the onion, mushrooms and bell pepper in the oil for 5 minutes. Season with salt and pepper. Add the chickpeas, zucchini, garlic and spices. Sauté for 2 to 3 minutes. Deglaze with the lemon juice. Add the broth and currants. Bring to a boil. Remove from the heat and add the couscous. Cover and let stand 5 minutes. Add the parsley, almonds and tomato. Adjust the seasoning.
Moroccan Vegetable Couscous