Moroccan Couscous (or Rice)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
• 1 cup butternut squash, cubed
• 1 cup carrot, sliced
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground coriander
• 1/4-1/2 teaspoon dried chili pepper flakes
• 1 medium zucchini, cut into bite sized pieces
• 19 ounces chickpeas, undrained
• 1 medium tomato, cut in large chunks
• 1/4 cup fresh parsley, chopped
• 1 cup couscous or 1 cup brown rice

Recipe

• 1 vegetable mixture:.
• 2 in stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
• 3 add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
• 4 reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
• 5 add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
• 6 stir in tomato and parsley.
• 7 couscous:.
• 8 in separate bowl pour 1 cup boiling water over couscous.
• 9 cover and let stand 5 minutes; fluff with a fork.
• 10 if you are having rice, cook according to directions.
• 11 note: this is best served in a bowl with a spoon. put some couscous in your bowl and than put the vegetable mixture on top. the vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.