Moroccan Veggie Couscous


  • 1 large onion
  • 4 cloves of garlic
  • olive oil or butter
  • 1 large can diced tomatoes
  • 1/2t turmeric
  • 1/2t cinnamon
  • 1/2t cardamom
  • 1/2t coriander
  • salt and sugar
  • 1c chickpeas or cannelini beans, drained
  • Veggies (japanese eggplant, mushrooms, green beans, carrots, cauliflower, zucchini, parsnip)
  • 2/3c couscous
  • 1c broth
  • pine nuts/pistachios, toasted
  • currants


  1. Dice the eggplant, rince in a colander and allow to drain for about 15 minutes. Dice zucchini. Pat both dry.
  2. Brown some butter and then brown the eggplant and zucchini. Remove from pan.
  3. Fry the onion and garlic in butter until golden.
  4. Add tomatoes, spices, salt and sugar to taste. Cook for a few minutes.
  5. Add remaining ingredients, cook until cauliflower is cooked.
  6. For Couscous: Boil broth in a pot, add couscous and mix and then remove from heat. Fluff after five minutes and add nuts and currants.