Moroccan Vegetables With Spiced Couscous

Recipe Instructions In large nonstick pan, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring occasionally, until golden, about 5 to 6 minutes. Add garlic, red pepper flakes, cumin and cinnamon and cook, stirring often, until fragrant, about 1 minute. Add bell pepper, sweet potato, saffron and broth. Increase heat and bring liquid to a boil. Reduce heat, cover pan and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Add broccoli and currants. Cover and cook until broccoli is tender, 5 minutes. Season to taste with salt and pepper and a splash of hot pepper sauce. Meanwhile, in medium skillet, heat remaining tablespoon oil over medium heat. Add couscous and cook, stirring often, until lightly coated with oil, 2 to 3 minutes. In small saucepan, bring 2 cups water to a boil. Add boiling water and pinch of salt to couscous. Stir a couple of times; cover and let stand until all water is absorbed, about 10 minutes. Fluff with fork. Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint. This recipe yields 6 servings. Per Serving: 301 Cal; 8g Prot; 5g Total Fat (1 Sat. Fat); 51g Carb.; 0mg Chol; 82mg Sod.; 5g Fiber. Description: "This colorful dish combines both sweet and spicy flavors."