Moroccan Spiced Couscous with Root Vegetables Recipe

Moroccan Spiced Couscous with Root Vegetables Recipe

  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 medium parsnips, thinly sliced
  • 1 medium turnip, cut into quarters and thinly sliced
  • 2 1/4 cups vegetable broth or water
  • 1/2 teaspoon O Organics ground cumin
  • 1/4 teaspoon O Organics ground cinnamon
  • 1/4 teaspoon O Organics ground ginger
  • 1/8 teaspoon ground saffron
  • 1 (15 ounce) can fava or butter beans, rinsed and drained
  • 1/2 cup dried currants
  • Salt and pepper
  • 1 1/3 cups couscous
  1. Heat oil in a 3- to 4-quart pan over high heat. Add onion, carrots, parsnips, and turnip; cook, stirring often, until onion is tender to bite (about 3 minutes). Add 1/4 cup of the broth; reduce heat, cover, and simmer until carrots and parsnips are tender to bite (3 to 4 more minutes).
  2. Stir in cumin, cinnamon, ginger, saffron, beans, currants, and remaining 2 cups broth. Season to taste with salt and pepper. Bring to a boil. Stir in couscous; then cover tightly, remove from heat, and let stand until all liquid has been absorbed (about 5 minutes). Fluff with a fork before serving.
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