Israeli Couscous with Moroccan Spices

Ingredients 0/15

Step 1

Heat some oil in a large pot over medium-high heat. Toss in the onion and cook it until it turns nice and golden. Next, add the vegetable broth and bring everything to a boil. Once boiling, throw in the carrots, turnips, and sweet potato. Turn the heat down to medium and let it simmer for about 15 minutes.

Step 2

After that, lower the heat to a gentle simmer and add the zucchini and red bell pepper. Let it cook for another 20 minutes so the veggies get tender. Then, stir in the garbanzo beans, tomato sauce, and all the spices—cinnamon, turmeric, saffron, and curry powder. Keep it on low heat just until everything is warmed through and those flavors come together.

Step 3

While the veggies are cooking, bring 2 1/2 cups of water to a boil in a separate pot. Stir in the couscous, cover it, and take it off the heat. Let it sit for about 5 to 7 minutes, then fluff it up with a fork. Serve the couscous with the spiced vegetables piled on top and enjoy!