Directions:
- 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
- 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
- 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.62 Kcal (2247 kJ) | ||
| Calories from fat | 60.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Sodium | 12512.54mg | 521% | |
| Potassium | 429.43mg | 9% | |
| Total Carbs | 98.81g | 33% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 215.36 Kcal (902 kJ) | ||
| Calories from fat | 24.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 10% | |
|---|---|---|---|
| Sodium | 5021.59mg | 521% | |
| Potassium | 172.34mg | 9% | |
| Total Carbs | 39.65g | 33% | |
| Sugars | 2.78g | 28% | |
| Dietary Fiber | 1.46g | 15% | |
| Protein | 3.17g | 16% | |
| Vitamin C | 4.3mg | 18% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 9% | |
| Calcium | 21.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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