Rockin’ Moroccan Medley
This is a delicious one-pot meal that is also excellent the next day. Since it tends to dry out a bit, the liquid gets absorbed into the couscous, to re-heat, just use a little water or vegetable stock. To make this fat-free, simply leave out the almond butter.
Looking for the other winners of our October 2013 newsletter contest? Check out our Baked Ziti Casserole or Pumpkin-Walnut Muffins.
Serves: 2 to 4
Prep Time: 20 min
Cook Time: 30 min
Ingredients
1 Medium
Sweet onion, chopped
2 Cloves
Garlic, minced
1 Can
Chickpeas, rinsed and drained
1 Can
Diced tomatoes
2 Cups
Butternut squash, cubed
1 Medium Or 2 Small
Zucchini, chopped
1/4 Cup
Almond butter
1 Tbs.
Nutritional yeast
1 Teaspoon
Ground ginger
1 Teaspoon
Cumin
1 Teaspoon
Cinnamon
To Taste
Salt
2 Cups
Whole wheat Israeli couscous, cooked
Juice Of One
Lime juice
Directions
1
In a large non-stick pan over medium-high heat dry sauté onion until translucent and add garlic for one minute more.
2
Stir in chickpeas, tomatoes, squash, zucchini, almond butter and spices.
3
Cover and cook, stirring occasionally, for 30 minutes, or until squash and zucchini have softened to your liking.
4
Remove from heat, add couscous, lime and salt to taste.
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