Moroccan-Style Israeli Couscous

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cups vegetable broth
• 2 carrots, peeled and julienned
• 2 turnips, peeled and julienned
• 1 sweet potato, julienned
• 1 zucchini, julienned
• 1 red bell pepper, julienned
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can tomato sauce
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 pinch saffron
• 1 pinch curry powder
• 2 cups uncooked couscous

Step 1

Warm some oil in a large pot over medium-high heat. Toss in the onion and cook it until it turns a nice golden color. Next, pour in the vegetable broth and bring everything to a boil. Add the carrots, turnips, and sweet potato, then lower the heat to medium and let it simmer for about 15 minutes.

Step 2

Turn the heat down to low, then stir in the zucchini and red bell pepper. Let it all simmer gently for another 20 minutes. Once the veggies are tender, add the garbanzo beans, tomato sauce, and spices like cinnamon, turmeric, saffron, and curry powder. Give it a good stir and let it simmer just until everything is warmed through.

Step 3

While the veggies are cooking, bring 2 1/2 cups of water to a boil. Stir in the couscous, cover the pot, and take it off the heat. Let it sit for 5 to 7 minutes until the couscous is fluffy. Fluff it up with a fork, then serve the veggies on top.