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Moroccan Couscous

pasta, vegetables

2 teaspoons vegetable oil
1 onion; chopped
2 cloves garlic; minced
3/4 teaspoon (each) ground ginger, coriander and cumin
1 cup cubed squash
1 cup carrots; sliced
1 cup chicken stock
1 zucchini; halved and sliced
1 can (19 oz) chickpeas; drained
1/4 teaspoon (each) salt and pepper
1/2 teaspoon brown sugar
pinch cinnamon
1 tomato; chopped
1/4 cup raisins
1/4 cup chopped fresh parsley
1 1/2 cups cooked couscous

In large nonstick saucepan, heat oil over medium heat. Cook onion and garlic, stirring, for 2 minutes or until softened. Add ginger, coriander and cumin; cook, stirring, for 1 minute. Stir in squash and carrots to coat. Add chicken stock; cover and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until tender-crisp. Add zucchini, chickpeas, salt, pepper, sugar and cinnamon; cook for 2 to 3 minutes or until zucchini is tender-crisp. Remove from heat; stir in tomato, raisins and parsley. Serve over couscous.

Contributor: Canadian Living - April. 1992

Yield: 3 servings

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