Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Onions - thinly sliced (medium)

  3. 2 Garlic cloves - minced

  4. 1/2 teaspoon 2 1/2ml Red pepper flakes

  5. 1 teaspoon 5ml Ground cumin

  6. 1/2 teaspoon 2 1/2ml Ground cinnamon

  7. 1 teaspoon 5ml Red bell pepper - cut 1/2" pieces (medium)

  8. 1 teaspoon 5ml Sweet potato - peeled, and (large) Diced into 1/2" pieces

  9. 1 Saffron

  10. 2 cups 474ml Low-sodium vegetable broth

  11. 2 cups 292g / 10oz Broccoli florets

  12. 1/4 cup 15g / 1/2oz Currants Hot pepper sauce - to taste

  13. 1 1/2 cups 355ml Couscous

  14. 1/4 cup 36g / 1 1/3oz Chopped fresh mint

  15. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. 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."


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