Couscous Moroccan Rice
INGREDIENTS
1 - Teaspoon olive oil
1⁄2 - Cup onion, chopped
2 - Garlic cloves, minced
1⁄4 - Teaspoon ground ginger
1 1⁄2 - Cups vegetable stock or 1 1⁄2 cups chicken stock
1 - Cup butternut squash, cubed
1 -Cup carrot, sliced
1⁄2 -Teaspoon ground pepper
1⁄2 -Teaspoon ground coriander
1⁄4 -1⁄2 Teaspoon dried chili pepper flakes
1 - Medium zucchini, cut into bite sized pieces
19 - Ounces chickpeas, undrained
1 - Medium tomato, cut in large chunks
1⁄4 - Cup fresh parsley, chopped
1 Cup couscous or 1 cup brown rice
DIRECTIONS
- Vegetable Mixture:.
- In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
- Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
- Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
- Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
- Stir in tomato and parsley.
- Couscous:.
- In separate bowl pour 1 cup boiling water over couscous.
- Cover and let stand 5 minutes; fluff with a fork.
- If you are having rice, cook according to directions.
- NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.
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