Moroccan Vegetables With Spiced Couscous

Photo: flickr user avlxyz

Ingredients

2 tablespoons olive oil

2 mediums onions thinly sliced

2 garlic cloves minced

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 medium red bell pepper cut ½" pieces

1 lrg sweet potato peeled, and

diced into 1/2" pieces

1 pch saffron

2 cups low-sodium vegetable broth

2 cups broccoli florets

1/4 cup currants

Hot pepper sauce to taste

1 1/2 cups couscous

1/4 cup chopped fresh mint

1/2 teaspoon salt

Preparation

In large nonstick pan, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring occasionally, until golden, about 5 to 6 minutes. Add garlic, red pepper flakes, cumin and cinnamon and cook, stirring often, until fragrant, about 1 minute.

Add bell pepper, sweet potato, saffron and broth. Increase heat and bring liquid to a boil. Reduce heat, cover pan and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Add broccoli and currants. Cover and cook until broccoli is tender, 5 minutes. Season to taste with salt and pepper and a splash of hot pepper sauce.

Meanwhile, in medium skillet, heat remaining tablespoon oil over medium heat. Add couscous and cook, stirring often, until lightly coated with oil, 2 to 3 minutes. In small saucepan, bring 2 cups water to a boil. Add boiling water and pinch of salt to couscous. Stir a couple of times; cover and let stand until all water is absorbed, about 10 minutes. Fluff with fork.

Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint.

This recipe yields 6 servings.

Description: "This colorful dish combines both sweet and spicy flavors."