Moroccan-Spiced Sweet Potato Medley
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 teaspoons cumin
- 1⁄4 teaspoon allspice
- 1 (14 1/2 ounce) can diced tomatoes
- 2 cups vegetable broth
- 1 cup garbanzo beans, cooked
- 1 lb sweet potato, peeled and diced into 3/4 inch pieces
- 2 zucchini, sliced
- 1 cup whole wheat couscous
- 1⁄4 cup mint leaf, loosely packed and chopped
directions
- In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
- Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes.
- Stir in zucchini, cover, and cook until vegetables are tender.
- Meanwhile, prepare couscous as label directs.
- Stir mint into stew. Serve over couscous.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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