Taste Of Morocco

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 zucchini, cubed
• 1 sweet potato, cubed
• 1 clove garlic, minced or pressed
• 1 tablespoon oil
• 1/4 cup water
• 1 (15 ounce) can chickpeas
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups uncooked couscous
• 1/2 cup raisins

Recipe

• 1 saut㨠the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
• 2 use water as necessary to keep the vegetables from sticking.
• 3 drain and rinse the chick peas.
• 4 add the spices, chick peas, and peppers to the pan.
• 5 cover and cook for about 5 minutes.
• 6 meanwhile, place the couscous and raisins in another saucepan.
• 7 add enough water so that the couscous is covered by about 1/2 inch.
• 8 bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
• 9 remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
• 10 serve the bean-pepper stew over the couscous.