Ireland, Costa Rica, France, Italy, the Caribbean, the Grand Canyon, and Disney World, where in Epcot there is Moraccan restaurant!
Moroccan Stlye Vegetable Couscous
compiled from many sources
2 Tbsp. olive oil
3 small red potatoes, unpeeled, and cut into large chunks
3 small carrots, chopped
1 small yellow onion, large dice
1 large clove garlic, crushed
1 zucchini, about 7-8 inches long
1/2 sweet bell pepper, large dice (I wanted yellow for color, but settled for orange)
1 can (15 oz.) chickpeas, rinsed and drained
1 can (14 oz.) No Salt Added, diced tomatoes with juice
1 c. low-sodium vegetable stock
1 tsp. ground cumin
1/2 tsp. coriander
1/4 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. red pepper flakes (or more if you like it spicy!)
1/4 tsp. salt
1. Heat oil in a large skillet on medium-high heat. Add potatoes, carrots, onion, and garlic, and saute for 5 minutes or until onions start to soften.
2. Add chickpeas, tomatoes, vegetable stock, and spices. Bring to a boil, reduce heat, and simmer for 10-15 minutes. The potatoes should be almost fork tender.
3. Add zucchini and bell pepper. Continue to simmer for an additional 10 minutes until all of the vegetables are fork tender. Meanwhile, prepare couscous according to package directions. (I prepared 1 c. dry couscous for the two of us.)
4. Serve vegetables over couscous. Salt and pepper to taste.