Moroccan Couscous

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 red onion, cut in half and thinly sliced
• 1 red bell peppers, green bell pepper or 1 yellow bell pepper, cut into 1-inch pieces
• 2 zucchini, halved lengthwise and cut into 3/4-inch pieces
• 1/2 cup golden raisin
• 1 teaspoon kosher salt
• grated zest of one orange
• 1 (14 1/2 ounce) can low sodium garbanzo beans, rinsed and drained
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1 1/2 cups couscous
• 3 tablespoons chopped fresh mint

Recipe

• 1 place a large, heavy bottomed pot over medium heat. stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. stir in oil and onion, cook until softened. stir in the bell pepper, and zucchini; cook for 5 minutes. stir in the raisins, salt, zest, and garbanzos.
• 2 pour in the chicken broth and orange juice; turn heat to high and bring to a boil. when the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. fluff with a fork, and fold in chopped mint.