Casablanca Couscous

Casablanca Couscous
Servings: 6 Prep 20 mins Cook 20 mins

Ingredients

  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 red onion, halved, thinly sliced
  • 1 sweet red pepper, cut into 1-inch pieces
  • 1 zucchini, halved lengthwise, cut into chunks
  • 1/2 cup chopped dates
  • 1 teaspoon salt
  • 1 teaspoon grated orange rind
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1/3 cup fresh orange juice
  • 1 box (10 ounces) couscous
  • 2 tablespoons chopped mint

Make It

1. Cook cumin, ginger, cloves and cayenne in large pot over medium-low heat, stirring, until fragrant, 1 minute. Add oil and onion; cook 5 minutes, until onion is softened.

2. Add red pepper, zucchini; cook 5 minutes. Add dates, salt, orange rind and chickpeas, stirring to combine. Add 2 cups water and orange juice. Increase heat to high. Bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in mint. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 6, chol. (mg): , carb. (g): 48, pro. (g): 8, sodium (mg): 483, Percent Daily Values are based on a 2,000 calorie diet.