Couscous

Couscous

• 1 1/4 cup water
• 1 teaspoon vegetable stock powder
• 2 tablespoons olive oil
• 1 cup whole wheat couscous

• 2 tablespoons olive oil
• 2 cups red onions, chopped
• 1 cup carrots, sliced
• 15oz can garbanzo beans
• 2 tablespoons garlic, minced
• • 1/2 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 large potatoes, cubed and boiled
• 1 14oz can tomato sauce
• 1 cup water
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
  1/8 teaspoon ground coriander
  1/8 teaspoon ground cinnamon
  1/8 teaspoon ground cloves
  1/8 teaspoon ground cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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    • In a medium pot, boil water, add vegetable stock powder and olive oil and bring to a simmer. Add couscous and cook for 1 minute, remove from heat, cover and let stand for 15-20 minutes. 
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    • In a dutch oven, heat olive oil over medium heat. Add onions and cook for 5 minutes until caramelized. Add carrots and garbanzo beans and cook for another 5 minutes. Add garlic, cilantro, parsley, potatoes and stir to coat. 
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    • In a medium pot bring tomato sauce and water to a simmer. Add spices to the sauce and simmer for 5 minutes.
    • With a fork, fluff the couscous and mix the couscous with some of the tomato sauce.
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    • Add the remaining tomato sauce to the vegetable mixture and simmer for 5 minutes.  
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    • Place the couscous mixture on a serving plate and form a well in the middle, place the vegetables in the middle of the couscous. Serve warm.
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