Couscous Salad

6 servings                                                                                 

Total time: 1 hour 30 minutes

Ingredients

• 1 ½  tbsp extra virgin olive oil

• 1 medium sweet onion, diced

• 2 tsp chopped garlic

• 2 tbsp tomato paste

• 1 tbsp harissa (or substitute sambal oelek)

• ½ tsp cinnamon

• ¼ tsp ginger

• 2 ½ cups low sodium vegetable broth

• 2 lb sweet potatoes (orange yams) peeled and chopped into 1-inch chunks

• 1 lb zucchini (about 4 medium zucchini) cut into ½ inch rounds 12 oz. carrots (about 4 medium carrots) peeled and cut into ½ inch chunks

• 3 cups shredded cabbage

• 1/3 cup dried apricots

• ¼ cup golden raisins

• ¼ cup cilantro

• Salt and black pepper to taste

• 1 ¾ cups cooked chickpeas (or substitute canned chickpeas, drained)

• 10 oz couscous (1 ½ cups dry – for gluten free substitute quinoa)

YOU WILL ALSO NEED

• 7-8-quart heavy pot with lid, medium saucepan

• Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.

• Stir in the tomato paste, harissa, cinnamon, ginger and ½ cup of the low sodium vegetable broth till smooth. Bring to a boil.

• Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the spot. Stir till combined.

• Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about ¾ tsp salt and ¼ tsp pepper)

• Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.

• Add chickpeas to the pot and simmer for 5 minutes more till they’re heated through.

• Meanwhile, prepare couscous according to package directions.

• Pour cooked couscous onto a large platter. Top with the cooked vegetable stew.

• Serve