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Moroccan 7-Vegetable Couscous
Posted by Lori Ross - Viewed 1610 times

recipe and photo by Lori Ross

2 tbsp olive oil
1 medium onion chopped
2 celery stalks chopped
1 large garlic clove, chopped
1 medium tomato chopped
1 tbsp sun-dried tomato chopped
½ sweet green, red or yellow pepper chopped
½ cup raisins
1/2 tsp ground ginger
Pinch of cayenne pepper
1 cup canned chickpeas
½ cup black olives
1 cup dry couscous
1 ½ cups water
Boil 1 ½ cups water with pinch of salt. In another pot, heat oil and add onions, celery and garlic and cook on medium until wilted (4-5 minutes). Add sweet pepper, ginger, raisins and cook for 1 minute more. Add couscous and stir in boiling water. Season with salt and pepper and add chickpeas and olives. Cover the pot, remove from heat and let it stand 10 minutes. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing salt and pepper, harissa or hot sauce and nuts (almonds or pistachios) separately.

Tags:Lunch  Dinner  Snacks  

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