Taste of Morocco

Name: Taste of Morocco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 zucchini; 1 sweet potato; 1 clove garlic; 1 tbsp oil; 0.25 cup water; 1 can chickpeas (15 ounce); 1 tsp ground cumin; 0.5 tsp allspice; 0.5 tsp ground ginger; 0.5 tsp turmeric; 0.5 tsp paprika; 0.25 tsp salt; 0.25 tsp cayenne; 0.25 tsp cinnamon; 1 red bell pepper; 1 yellow bell pepper; 2 cup uncooked couscous; 0.5 cup raisins

Gently simmered chickpeas, zucchini and potato, warmed with cumin and allspice, a Moroccan soup.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
5 min
2
Use water as necessary to keep the vegetables from sticking. Drain and rinse the chick peas.
3
Add the spices, chick peas, and peppers to the pan. Cover and cook for about 5 minutes. Meanwhile, place the couscous and raisins in another saucepan.
5 min
4
Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
10 min
5
Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
6
Serve the bean-pepper stew over the couscous.