Moroccan Veggies over Couscous

Tasty weeknight veggies that can last for 2-3 meals. Serve with protein of choice.

Recipe Name: Moroccan Veggies over Couscous

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• prep time: 15 minutes
• cook time: 30-40 minutes
• Servings: 4
  
  Ingredients:
  • 3 sweet potatoes chopped into cubes
  • 1 white onion chopped finely
  • 2 zucchinis chopped into cubes
  • 2 red bell peppers chopped
  • 3 cloves garlic minced
  • 1 tsp minced ginger
  • 1 can garbanzo beans drained and rinsed
  • 1/3 to 1/2 cup olive oil for cooking veggies
  • sea salt, harissa, cinnamon, and turmeric
  • 3 tbsp tomato paste
  • 3/4 cup vegetable stock
  • 1/3 cup coconut milk
  • minced cilantro for garnishing
  • 4 cups cooked couscous

• Instructions:
  • Kids Prep: Little chef can assist with rinsing garbanzo beans. If using a kid safe knife, bell peppers, zucchini, and cilantro are soft enough to chop easily.
  • Adult Prep: Heat a large pot to medium. Pour some olive oil and cook the sweet potatoes until soft. Set aside. Saute onions, bell pepper, ginger, and garlic until soft. Add in zucchini and cook for a few minutes. Combine sweet potatoes and garbanzo beans into pot. Season with spices. Mix. Fold in tomato paste. Lower heat to simmer. Pour in vegetable broth and mix. Pour in coconut milk and mix. Let simmer for 10 minutes or so. Garnish with cilantro and serve over couscous.