Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 medium white onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 2/3 cups low-sodium vegetable broth, divided
  • 3 tablespoons no-salt-added tomato paste
  • 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup pitted green olives, chopped
  • 1/2 cup golden raisins
  • 3 tablespoons fresh parsley leaves, chopped
  • 2 tablespoons fresh cilantro leaves, chopped
  • 4 cups cooked whole wheat couscous
  • 1 lemon, cut into 4 wedges

Instruction

  • In a large skillet, toast coriander, cumin, peppercorns, red chile flakes and cinnamon over medium heat until fragrant, about 4 minutes.
  • Transfer to a spice grinder or mortar and pestle and grind to a powder. Set aside.
  • Heat a large high-sided skillet over medium heat until hot.
  • Add onion and cook until beginning to brown and stick to the pan, about 5 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Stir in 1/3 cup of the vegetable broth and continue to cook until very tender, 4 to 5 minutes.
  • Stir in spice mixture and tomato paste; cook 1 minute, stirring.
  • Add remaining 2 1/3 cup vegetable broth, potato, garbanzo beans, lemon zest and juice, olives and raisins.
  • Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until potato is tender, about 20 minutes.
  • Stir in parsley and cilantro. Serve over couscous with lemon wedges.