Ingredients
The following ingredients have 6 Servings
- 1/2 teaspoon saffron
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 4 carrots, peeled and sliced
- 1 potato, peeled and sliced
- 1 28-ounce can whole San Marzano tomatoes with their juice, chopped
- 1 zucchini, sliced
- 1 15-ounce can chick peas
- 1 cup couscous
Instruction
- Mix the spices in a small bowl with a whisk. Heat a large skilled over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into a bowl and set them aside.
- Add the oil to the skillet turn the heat up to medium high. Add the onion and saute until it softens, about 7 minutes.
- Add the garlic, carrots, and potato and saute for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.
- Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.
- When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top.
