Moroccan Couscous
Moroccan Couscous
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 552
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Sodium
- 199 milligrams
- Carbohydrates
- 95 grams
- Dietary Fiber
- 13 grams
- Protein
- 20 grams
- Sugar
- 18 grams
- Total: 1 hr
- Prep: 25 min
- Inactive: 5 min
- Cook: 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 552
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Sodium
- 199 milligrams
- Carbohydrates
- 95 grams
- Dietary Fiber
- 13 grams
- Protein
- 20 grams
- Sugar
- 18 grams
- Total: 1 hr
- Prep: 25 min
- Inactive: 5 min
- Cook: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
2 yellow onions, finely diced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 turnip, peeled and cubed
4 cups organic chicken stock
2 cups canned chickpeas, drained and rinsed
1/2 cup dried apricots, quartered
1/2 cup dried figs, quartered
1 red bell pepper, cubed
1 butternut squash, cubed
1 zucchini, cubed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups couscous
1/2 cup roasted pistachios, crushed
1/2 cup fresh cilantro leaves, minced
Directions
- Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
- Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.
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