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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This dish is great served with my Lamb Tagine and Cucumber Raita also on this site. Ingredients:
1 1/4 teaspoons ground cumin |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/8 teaspoon ground cayenne pepper |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground coriander |
1/4 teaspoon ground allspice |
1 tablespoon olive oil |
1 red onion, cut in half and thinly sliced |
1 red, green, or yellow bell pepper, cut into 1 pieces |
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces |
1/2 cup golden raisins |
1 teaspoon kosher salt |
grated zest of one orange |
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained |
1 1/2 cups chicken broth |
1/2 cup orange juice |
1 1/2 cups couscous |
3 tablespoons chopped fresh mint |
Directions:
1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
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