Rockin' Moroccan Medley

Prep: 20 minutes Cook: 30 minutes


By Kim Hoffman
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.


  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 can chickpeas, rinsed and drained
  • 1 can diced tomatoes
  • 2 cups butternut squash, cubed
  • 1 medium, zucchini (or 2 small), chopped
  • 1/4 cup almond butter
  • 1 tbsp nutritional yeast
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp cinnamon
  • salt to taste
  • 2 cups whole wheat Israeli couscous, cooked
  • juice of one lime


In a large non-stick pan over medium-high heat dry saute onion until translucent and add garlic for one minute more. Stir in chickpeas, tomatoes, squash, zucchini, almond butter and spices. Cover and cook, stirring occasionally, for 30 minutes, or until squash and zucchini have softened to your liking. Remove from heat, add couscous, lime and salt to taste.