Moroccan Vegetables With Spiced Couscous


2 tablespoons olive oil
2 mediums onions thinly sliced
2 garlic cloves minced
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 medium red bell pepper cut ½" pieces
1 lrg sweet potato peeled, and
diced into 1/2" pieces
1 pch saffron
2 cups low-sodium vegetable broth
2 cups broccoli florets
1/4 cup currants
Hot pepper sauce to taste
1 1/2 cups couscous
1/4 cup chopped fresh mint
1/2 teaspoon salt


In large nonstick pan, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring occasionally, until golden, about 5 to 6 minutes. Add garlic, red pepper flakes, cumin and cinnamon and cook, stirring often, until fragrant, about 1 minute.
Add bell pepper, sweet potato, saffron and broth. Increase heat and bring liquid to a boil. Reduce heat, cover pan and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Add broccoli and currants. Cover and cook until broccoli is tender, 5 minutes. Season to taste with salt and pepper and a splash of hot pepper sauce.
Meanwhile, in medium skillet, heat remaining tablespoon oil over medium heat. Add couscous and cook, stirring often, until lightly coated with oil, 2 to 3 minutes. In small saucepan, bring 2 cups water to a boil. Add boiling water and pinch of salt to couscous. Stir a couple of times; cover and let stand until all water is absorbed, about 10 minutes. Fluff with fork.
Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint.
This recipe yields 6 servings.
Description: "This colorful dish combines both sweet and spicy flavors."




6.0 servings


Thursday, December 3, 2009 - 12:17am



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