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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is perfect during detox time , gardening time, or ANYTIME! It is a modified Moroccan classic. It's beautiful on the table showing off colors and textures. You can change or substitute ingredients... Read more golden raisins instead of black ones, green beans or lava beans... Only your imagination will limit you! Ingredients:
1- 7 to 9 oz. instant couscous |
1/2 c. raisins |
2 tbsp. olive oil |
1 tsp. minced garlic |
1/4 tsp. cayenne |
1 tsp. paprika |
1 lg. zucchini, cubed |
1 - 15 oz. can chick peas (garbanzos) |
, drained and rinsed |
1c. green peas, fresh or frozen |
salt and pepper, fresh ground |
1 c. dates, chopped and pitted |
1 c. cashews |
1/2 tsp. minced parsley |
mint leaves for garnish, opt. |
1 c. green 3peas, fresh or frozen |
Directions:
1. In a large saucepan, cook couscous and raisins according to package directions (no added fat).
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3. In a skillet, heat 2 Tbsp. olive oil over medium heat, when hot add garlic.
4. Saute until golden.
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6. Add to skillet, cayenne, paprika and zucchini.
7. Saute 7 - 10 minutes.
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9. Stir in chickpeas and green peas
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11. Season to taste with salt and pepper.
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13. Stir vegetable mixture from skillet into cooked couscous.
14. Spoon into a large serving dish, making a well in the center.
15. Fill well with dates and cashews, and garnish with parsley and mint leaves.
16. Serve hot or at room temperature.
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