This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).
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- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 garlic clove, minced
- 1/2 medium turnip, diced (2 cups)
- 2 carrots, diagonally sliced
- 1 (8 ounce) can tomatoes, drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 cup chicken broth
- 1 small zucchini, sliced
- 1/2 cup garbanzo beans (canned chick-peas)
- 1Heat oil in large skillet over medium-high heat.
- 2Add onion and garlic to pan, and saute until tender but not brown.
- 3Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
- 4Turn heat up to high and bring to a boil.
- 5Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
- 6Add zucchini and garbanzo beans; cook until zucchini is just tender.
- 7Meanwhile, prepare couscous:.
- 8In a large saucepan, heat chicken broth and butter.
- 9Add couscous.
- 10Cover and remove from heat.
- 11Let stand 15 minutes.
- 12To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
- 13Garnish with cilantro or parsley and sesame seeds.
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Nutritional Facts for Spicy Vegetable Couscous
Serving Size: 1 (410 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 429.3
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.6 g
- Cholesterol 30.5 mg
- Sodium 982.1 mg
- Total Carbohydrate 51.1 g
- Dietary Fiber 6.0 g
- Sugars 5.6 g
- Protein 11.7 g