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Ingredients Jump to Instructions ↓

  1. 1 1/4 teaspoons ground cumin

  2. 1/2 teaspoon ground ginger

  3. 1/4 teaspoon ground cloves

  4. 1/8 teaspoon ground cayenne pepper

  5. 1/2 teaspoon ground cardamom

  6. 1/4 teaspoon ground coriander

  7. 1/4 teaspoon ground allspice

  8. 1 tablespoon olive oil

  9. 1 red onion , cut in half and thinly sliced

  10. 1 red, green, or yellow bell pepper , cut into 1" pieces

  11. 2 zucchinis , halved lengthwise and cut into 3/4 inch pieces-

  12. 1 found

  13. 1 was enough

  14. 1/2 cup golden raisins

  15. 1 teaspoon kosher salt

  16. grated zest of one orange

  17. 1 (14 1/2 ounce) can garbanzo beans , rinsed and drained

  18. 1 1/2 cups chicken broth

  19. 1/2 cup orange juice

  20. 1 1/2 cups couscous ( I chose whole wheat )

  21. 3 tablespoons chopped fresh mint as garnish

  22. I also garnish with some preserved lemon

Instructions Jump to Ingredients ↑

  1. Place a large, heavy bottomed pot over medium heat.

  2. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes.

  3. Stir in oil and onion, cook until softened.

  4. Stir in the bell pepper, and zucchini; cook for 5 minutes.

  5. Stir in the raisins, salt, zest, and garbanzos.

  6. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil.

  7. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes.

  8. Fluff with a fork, and fold in chopped mint.

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