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

1. Vegetable Mixture:.

1. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.

1. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.

1. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.

1. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.

1. Stir in tomato and parsley.

1. Couscous:.

1. In separate bowl pour 1 cup boiling water over couscous.

1. Cover and let stand 5 minutes; fluff with a fork.

1. If you are having rice, cook according to directions.

1. 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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