Moroccan Couscous (Or Rice) - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
1 cup butternut squash, cubed
1 cup carrot, sliced
1/2 teaspoon ground pepper
1/2 teaspoon ground coriander
1/4 - 1/2 teaspoon dried chili pepper flakes
1 medium zucchini, cut into bite sized pieces
19 ounces chickpeas, undrained
1 medium tomatoes, cut in large chunks
1/4 cup fresh parsley, chopped
1 cup couscous or 1 cup brown rice

Preparation

Vegetable Mixture:.
In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
Stir in tomato and parsley.
Couscous:.
In separate bowl pour 1 cup boiling water over couscous.
Cover and let stand 5 minutes; fluff with a fork.
If you are having rice, cook according to directions.
NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.