Moroccan Saute

Moroccan Saute

Went to the Vegetarian Times website to find another new recipe to try. Had a ton of garbanzo beans in the cupboard that I felt like I needed to use and stumbled upon this little beauty. Every time I have to make something using curry powder I get all worried that I’m somehow going to screw it up in such a major way that no one will ever forgive me. That didn’t happen this time. This was a really tasty dish. Try not to cook your couscous in too much water (next time I’ll measure it instead of attempting to eyeball it). Find the recipe here. If I were you I’d maybe cut this recipe in half. It made a TON of food and Jake and I were absolutely shocked. I didn’t even have enough fresh veggies to put the exact amount in the pan and thank goodness because it would’ve been a disaster of overeating proportions.

Moroccan Saute

1 box quick-cooking couscous
1/2 tsp. olive oil
1 medium onion, chopped
1 tsp. curry powder, or to taste
1/2 tsp. plus 18 tsp. ground cinnamon
2 cloves garlic, pressed
2 (15 oz.) cans garbanzo beans, rinsed and drained
2 medium zucchini, sliced in quarters
2 cups chopped tomatoes or 15-oz.
can diced tomatoes, drained
2 cups frozen sweet corn
1/2 cup chopped cilantro

1. Cook couscous according to package directions.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat.
3. Add onions and cook, stirring often, 4 minutes.
4. Stir in curry powder, cinnamon and garlic, and cook 1 minute.
5. Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed.
6.Season with salt, pepper and cilantro.
7.Fluff couscous with fork, and spoon into serving dish. Top with vegetable mixture and serve hot.


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