couscous with moroccan vegetable stew

couscous

ingredients

  • 2 cups whole wheat couscous
  • 1 red onion, cubed
  • 2 carrots, cubed
  • 1 large red bell pepper, cored, seeded and chopped
  • 1 can chickpeas, rinsed and drained
  • 4 small zucchini, cubed
  • 1 cup frozen baby peas, thawed
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp paprika or chili powder
  • 1 pinch of powdered cinnamon
  • extra virgin olive oil
  • salt to taste
  • 2 cups hot water
  • 2 cups vegetable stock
  • 1 tbsp sesame seeds

easy peasey recipe

  • heat olive oil in stockpot over medium heat. add onions, and cook 15 minutes. stir in cinnamon, coriander, cumin and chili powder. sauté 5 minutes.
  • add all the vegetables, chickpeas and the vegetable stock . bring to a boil, reduce heat to low and cook 10 minutes or until vegetables have soaked all the water but not completely dry.
  • cook couscous according to package directions.
  • fluff the couscous once made and sprinkle with fresh coriander if you like.
  • serve with the vegetable stew.