Recipe courtesy of Food Network Kitchen

Moroccan Vegetables with Couscous

Name: Moroccan Vegetables with Couscous
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1 teaspoon ground coriander; 2 teaspoon cumin; 1 teaspoon cayenne; 4 carrots, peeled and cut into 1" pieces; 2 russet potatoes, peeled and cut into large chunks; 1 small butternut squash, peeled, seeded, cut into 1" chunks; 2 cups chopped whole plum tomatoes with juices; 2 cups water; 2 small zucchini, cut into 1" pieces; 1 15-ounce can chickpeas; Salt and pepper; Tabasco to taste; 1/2 cup chopped cilantro

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Level: Easy
Total: 2 hr

Prep: 1 hr
Cook: 1 hr

Yield: 4 servings

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Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon ground coriander

2 teaspoon cumin

1 teaspoon cayenne

4 carrots, peeled and cut into 1" pieces

2 russet potatoes, peeled and cut into large chunks

1 small butternut squash, peeled, seeded, cut into 1" chunks

2 cups chopped whole plum tomatoes with juices

2 cups water

2 small zucchini, cut into 1" pieces

1 15-ounce can chickpeas

Salt and pepper

Tabasco to taste

1/2 cup chopped cilantro

Directions

In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

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