Moroccan vegetables with herbed couscous
2 cup(s), chopped
5 cup(s), florets
Uncooked butternut squash
3 cup(s), cubed
1 cup(s), sliced
1 large, cut into 1-inch pieces
6 clove(s), finely chopped
1½ tsp, divided
¼ tsp, up to 1/2 tsp
Fat free reduced sodium vegetable broth
3½ cup(s), divided
Canned diced tomatoes
14½ oz, petite-diced, undrained
Uncooked whole wheat couscous
½ cup(s), finely chopped
⅓ cup(s), finely chopped
Fresh baby spinach
- In Dutch oven or large pot, heat oil over medium and swirl to coat. Add onion and cook, stirring often, for 2 minutes. Add cauliflower, squash, carrots, and bell pepper. Cook, stirring often, until vegetables start to soften, 8 to 10 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Stir in cumin, coriander, 1 tsp salt, cinnamon, turmeric, and cayenne and cook, stirring, until aromatic, about 30 seconds. Stir in 1 cup broth, honey, and tomatoes and bring to boil. Cover, reduce heat to low, and simmer until vegetables are tender, 45 to 50 minutes.
- Meanwhile, in medium saucepan, bring remaining 21⁄2 cups broth and 1⁄2 tsp salt to boil. Stir in couscous. Remove from heat and let stand until liquid is absorbed, 10 to 15 minutes. Fluff couscous with fork. Stir in cilantro and scallions.
- Stir spinach into vegetables. Cook until spinach wilts, about 1 minute. Serve vegetables over couscous.
- Serving size: about ½ cup couscous and 1 cup vegetables