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Total Time
45mins
Prep 10 mins
Cook 35 mins

A friend gave me this recipe that she got from a Moroccan cooking demo at her library. She says it's fabulous!

Ingredients Nutrition

Directions

  1. Heat oil in large pot over medium-high heat; saute onion until golden.
  2. Pour in vegetable broth and bring to boil.
  3. Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
  4. Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
  5. Stir in beans, tomato sauce and spices. Simmer until heated.
  6. Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
  7. Fluff with fork and serve with vegetables on top.
Most Helpful

5 5

I more or less halved the recipe and my son and I enjoyed it for a light supper. I had some frozen whole tomatoes, so used those instead of the tomato sauce. For the veggie broth, I used some of the tomato juice and some of the liquid from the garbanzo beans. Thanks! Made for ZWT 2013, Zingo for team Hot Stuff.

5 5

This is fantastic. I made as written and flavor was great. Next time I will cook the liquid down a little more, as it was runny. I added some grilled chicken over the top, which was a nice addition.