FoodRecipesSides/Condiments
Vegan Moroccan Couscous
Ingredients
1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous
Directions
1
Heat oil in a large pot over medium-high heat; saute onion until golden.
Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and
sweet potato. Reduce heat to medium and simmer 15 minutes.
2
Reduce heat to low and add zucchini and red bell pepper. Simmer for 20
minutes.
3
Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and
curry powder. Simmer until heated through.
4
Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and
remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve
with vegetables on top.
Calories
411
Protein
14.4g
Total Fat
3.8g
Sodium
2314mg
Cholesterol
0mg
Carbohydrates
80.7g
Fiber
10g