Moroccan Vegetables with Herbed Couscous
5
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Here’s a fragrant and hearty vegetarian entrée that requires little prep once you’ve measured the spices. Save time and buy cut-up cauliflower and squash from the produce section.
Ingredients
Olive oil
2 Tbsp
Uncooked onion
2 cup(s), chopped
Cauliflower
5 cup(s), chopped
Uncooked butternut squash
3 cup(s), cubed
Carrots
1 cup(s)
Yellow bell pepper
1 large
Garlic clove
6 clove(s)
Ground cumin
2 tsp
Ground coriander
2 tsp
Kosher salt
1½ tsp
Ground cinnamon
½ tsp
Ground turmeric
½ tsp
Cayenne pepper
¼ tsp
Low sodium vegetable broth
3½ cup(s)
Honey
1 Tbsp
Canned diced tomatoes
14½ oz
Uncooked whole wheat couscous
2 cup(s)
Cilantro
½ cup(s)
Scallions
⅓ cup(s), chopped or sliced
Baby spinach
5 oz
Instructions
1
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.
2
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.
3
Stir spinach into vegetables. Cook until spinach wilts, about 1 minute. Serve vegetables over couscous.
4
Serving size: about ½ cup couscous and 1 cup vegetables
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