2 days Ago By Robin Robertson
This traditional, cinnamon-laced Moroccan dish is naturally vegan, and we could eat it every single day. We love this recipe, but you may use any vegetables you’d like. What you need:2 tablespoons olive oil2 carrots, cut into 1⁄4-inch slices1 red bell pepper, seeded and cut into 1⁄4-inch dice1 pound small zucchini, halved lengthwise, cut into 1⁄2-inch slices1 bunch scallions, trimmed and cut into 1⁄2-inch pieces1 pound plum tomatoes, chopped1 teaspoon salt1⁄4 teaspoon ground cinnamon1⁄2 teaspoon ground turmeric1⁄2 teaspoon black pepper4 cups water1 (16-ounce) can chickpeas, drained and rinsed1 cup frozen peas, thawed1⁄4 cup minced parsley or cilantro1 (10-ounce box) couscousWhat you do:Heat oil in a large saucepan.
Add carrots and cook, covered, until softened, about 5 minutes. Stir in red bell pepper, zucchini, scallions and tomatoes, along with the salt, cinnamon, turmeric and black pepper. Add water and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes.
Add chickpeas, peas and parsley or cilantro, and cook 10 minutes longer. Keep warm while you prepare the couscous.Prepare couscous according to the package directions.
Mound hot couscous onto a serving platter and surround with vegetables, using a slotted spoon. Taste broth to adjust the seasoning, adding more salt if necessary. Serve the broth on the side, and accompanied by a small bowl of harissa sauce if desired.
This traditional, cinnamon-laced Moroccan dish is naturally vegan, and we could eat it every single day. We love this recipe, but you may use any vegetables you’d like. What you need:2 tablespoons olive oil2 carrots, cut into 1⁄4-inch slices1 red bell pepper, seeded and cut into 1⁄4-inch dice1 pound small zucchini, halved lengthwise, cut into 1⁄2-inch slices1 bunch scallions, trimmed and cut into 1⁄2-inch pieces1 pound plum tomatoes, chopped1 teaspoon salt1⁄4 teaspoon ground cinnamon1⁄2 teaspoon ground turmeric1⁄2 teaspoon black pepper4 cups water1 (16-ounce) can chickpeas, drained and rinsed1 cup frozen peas, thawed1⁄4 cup minced parsley or cilantro1 (10-ounce box) couscousWhat you do:Heat oil in a large saucepan.
Add carrots and cook, covered, until softened, about 5 minutes. Stir in red bell pepper, zucchini, scallions and tomatoes, along with the salt, cinnamon, turmeric and black pepper. Add water and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes.
Add chickpeas, peas and parsley or cilantro, and cook 10 minutes longer. Keep warm while you prepare the couscous.Prepare couscous according to the package directions.
Mound hot couscous onto a serving platter and surround with vegetables, using a slotted spoon. Taste broth to adjust the seasoning, adding more salt if necessary. Serve the broth on the side, and accompanied by a small bowl of harissa sauce if desired.
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