Description
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Ingredients
- 1 ¼ teaspoons ground cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 1 tablespoon olive oil
- 1 red onion, cut in half and thinly sliced
- 1 red, green, or yellow bell pepper, cut into 1″ pieces
- 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
- ½ cup golden raisins
- 1 teaspoon kosher salt
- grated zest of one orange
- 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
- 1 ½ cups chicken broth
- ½ cup orange juice
- 1 ½ cups couscous
- 3 tablespoons chopped fresh mint
Instructions
- Place a large
- heavy bottomed pot over medium heat. Stir in the cumin
- ginger
- cloves
- cayenne
- cardamom
- coriander
- and allspice; gently toast until fragrant
- about 2 to 3 minutes. Stir in oil and onion
- cook until softened. Stir in the bell pepper
- and zucchini; cook for 5 minutes. Stir in the raisins
- salt
- zest
- and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling
- stir in the couscous and remove from heat; cover
- and let stand 5 minutes. Fluff with a fork
- and fold in chopped mint.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8