Halal Consumer - Issue 27 - page 19

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
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-inch pieces
2 zucchini, halved lengthwise and cut into ¾-inch pieces
½ cup golden raisins
1 teaspoon salt
grated zest of 1 orange
1 (14.5-ounce) can low sodium garbanzo beans, rinsed and
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons fresh mint, chopped
1. 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
2. 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 cous-
cous and remove from heat; cover, and let stand 5 minutes.
Fluff with a fork and fold in chopped mint.
Moroccan Couscous
Prep Time: 30 Minutes | Cook Time: 25 Minutes | Servings: 8
Winter 2013
1...,9,10,11,12,13,14,15,16,17,18 20,21,22,23,24,25,26,27,28,29,...48
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