This a north African specialty originated with the Berbers–it was traditionally stand in a special pot over a stew, where it could best absorb the flavor of the spices. This dish pairs nicely with spicy or chicken. Garnish it with fresh cilantro leaves.
2 tablespoons olive oil
1 large yellow onion, chopped
2 cups vegetable broth (made with vegetable stock cubes and water)
1 cup canned chickpeas (garbanzo beans,) drain
2 sweet potatoes (1 pound) Peel, cut into 1 inch chunks
1/3 cup raisins
2 medium size zucchini thickly sliced
1 tablespoon butter or margarine
2 ½ cups water
1 box (10 ounces) quick cooking couscous ( 1 ½ cups)
Salt and Pepper to taste
1 can (8 ounces) tomato sauce
Manage Your Diet Anywhere
In a large saucepan, heat oil over moderate heat. Add onion and sauté, about five minutes. Stir in vegetable broth sweet potatoes, chickpeas, zucchini, raisins, and
Garlic. Increase the heat to high and bring the mixture to boil. Reduce the heat, cover, and simmer just until the potatoes are fork tender, about 10 minutes.
Meanwhile, in a medium-size saucepan, Bring water and butter to a boil. Add couscous and boil for one minute, stirring frequently. Remove the pan from the heat, cover it tightly, and let it stand until all of the water has been absorbed, 5 to 10 minutes
Stir tomato sauce into the vegetable mixture, simmer for five more minutes. Season vegetables with salt-and-pepper.
Fluff the couscous with a fork and mount it onto the center of rimmed serving platter upon. Gently spoon the stewed vegetables around the couscous to form a border.
Cuisine Writer
