Moroccan Vegetable Couscous

Moroccan Vegetable Couscous

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Dairy-free
  • Lactose-free
  • Vegetarian
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Ingredients

    • 1/4 cup (60 ml) currants
    • 2 cups (500 ml) hot vegetable broth
    • 1 onion, finely chopped
    • 1/4 lb (115 g) white mushrooms, diced
    • 1/2 orange bell pepper, diced
    • 3 tablespoons (45 ml) olive oil
    • 1 can (540 ml/19 oz) chickpeas, rinsed and drained
    • 1 zucchini, diced
    • 2 cloves garlic, finely chopped
    • 1 teaspoon (5 ml) chili powder
    • 1/2 teaspoon (2.5 ml) ground coriander
    • 1/2 teaspoon (2.5 ml) ground cumin
    • 1/4 teaspoon (1 ml) ground cinnamon
    • 1/4 cup (60 ml) lemon juice
    • 1 1/2 cups (375 ml) couscous
    • 1/2 cup (125 ml) chopped flat-leaf parsley
    • 1/2 cup (125 ml) sliced almonds, toasted
    • 1 plum tomato, seeded and diced
    • Salt and pepper

Preparation

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