Moroccan Vegetable Couscous


2 T. soy margarine
2 T. olive oil
2 med. onions (cut into small slivers)
3 pinches saffron threads
1/4 t. cayenne pepper
1 t. turmeric
3/4 t. cinnamon
1 1/2 t. ginger
2 T. parsley
1 t. curry powder
2 c. grape tomatoes (quartered)
1 qt. vegetable stock
3 c. water
1 med. butternut squash (peeled, cubed)
1 med. turnip (peeled, cubed)
4 med. zucchini (washed, cubed)
6 carrots (peeled, cut into 1/2-inch slices)
6 sm. yellow squash (washed, cubed)
1 15-oz. can chickpeas (rinsed, drained)
1 1/2 c. raisins
2 T. Pure Florida Crystals sugar
to taste salt
4 c. couscous (uncooked)
1 c. almonds (slivered, toasted)


In large saucepan, heat margarine and olive oil over med. heat.
Add onions; cook until clear.
Add spices; cook 5 min. stirring often.
Add tomatoes, stock, and water; bring to a boil.
Add fresh vegetables; cook over med. heat until vegetables are tender, but firm.
Add chickpeas, raisins, sugar, and salt; simmer on low heat for 10 min.
Cook couscous according to package directions.
Mound couscous on a large platter and make a well in the center; transfer vegetables to the well.
Sprinkle with toasted almonds; serve immediately.

Yield: Twenty 1/2-cup servings.

Nutritional Information:

Per serving: calories: 312; fat: 7.3 grams, saturated fat: 1 gram; sodium: 732.2 milligrams; carbohydrates: 54.4 grams; dietary fiber: 6.6 grams; protein: 9.8 grams.

Note: Couscous is a very small-grain semolina that’s served at almost every meal in Morocco. It’s quite different from rice–mild in taste, which makes it great for the variety of foods they put with it. We love Moroccan food and are fascinated by the unique way they flavor their dishes. We think you’ll like it too.

The Micheff Sisters

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