Moroccan Couscous - cooking recipe

Ingredients
    1 1/4 teaspoons ground cumin
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/8 teaspoon ground cayenne pepper
    1/2 teaspoon ground cardamom
    1/4 teaspoon ground coriander
    1/4 teaspoon ground allspice
    1 tablespoon olive oil
    1 red onion, cut in half and thinly sliced
    1 red, green, or yellow bell pepper, cut into 1\" pieces
    2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
    1/2 cup golden raisins
    1 teaspoon kosher salt
    grated zest of one orange
    1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
    1 1/2 cups chicken broth
    1/2 cup orange juice
    1 1/2 cups couscous
    3 tablespoons chopped fresh mint
Preparation
    Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
    Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

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