All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

1 ¼ teaspoons ground cumin ½ teaspoon ground ginger ¼ teaspoon ground cloves ⅛ teaspoon ground cayenne pepper ½ teaspoon ground cardamom ¼ teaspoon ground coriander ¼ teaspoon ground allspice 1 tablespoon olive oil 1 red onion, cut in half and thinly sliced 1 red, green, or yellow bell pepper, cut into 1\" pieces 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces ½ cup golden raisins 1 teaspoon kosher salt grated zest of one orange 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained 1 ½ cups chicken broth ½ cup orange juice 1 ½ cups couscous 3 tablespoons chopped fresh mint

Nutrition Info

245.6 calories carbohydrate: 48.1 g cholesterol: : - fat: 2.6 g fiber: 5.2 g protein: 8.4 g saturatedFat: 0.3 g servingSize: - sodium: 263.3 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice, gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini, cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth and orange juice, turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat, cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

8 servings

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.