Name: Moroccan-Inspired Cinnamon Couscous with Sweet Spice Vegetables
Yield: Serves 8
Cuisine: Moroccan
Ingredients: ½ cup raisins, preferably golden; Toasted slivered almonds and fresh mint sprigs for garnishing (optional); 2 tablespoons chopped fresh ginger; 2 cups ½-inch-diced sweet potatoes; 2 cups canned diced tomatoes, including juice; 1 cup diagonally sliced carrots; 1 cup thickly sliced parsnips; 1 cup cooked garbanzo beans; 2 cups rich Vegetable Stock or Chicken Stock; ½ teaspoon ground allspice; 2 teaspoons ground cinnamon; ¼ teaspoon cayenne pepper; ¼ cup olive oil; 2 cups ½-inch diagonally sliced red onions; Kosher or sea salt and freshly ground pepper; 1 teaspoon honey; Red Pepper Chutney; Cinnamon Couscous

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Don’t be put off by the list of ingredients here. This is a delicious and very satisfying recipe and helps make the point that vegetables can provide a meal as hearty as one that is based on meat. Use whatever combination of vegetables you want. The sweet spices used here are reminiscent of those used in Morocco. The Red Pepper Chutney is a take off on the Moroccan condiment called harissa. You can certainly substitute prepared harissa if you like or leave it out entirely, but a little bit