Moroccan Vegetables with Spiced Couscous

Name: Moroccan Vegetables with Spiced Couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 medium onions; 2 garlic cloves; 0.5 tsp red pepper flakes; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 1 medium red bell pepper; 1 large sweet potato; 1 pinch saffron; 2 cup low sodium vegetable broth; 2 cup broccoli florets; 0.25 cup currants; hot pepper sauce; 1.5 cup couscous; 0.25 cup fresh mint; 0.5 tsp salt

Gently simmered couscous, red bell pepper and potato, warmed with cumin and cinnamon. Finish with mound of vegetables.

35 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
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.
2
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, currants and.
10 min
3
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.
4
Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint.