Ingredients
8
8 servings
- •1.25 teaspoons ground cumin
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground cloves
- •0.125 teaspoon ground cayenne pepper
- •0.5 teaspoon ground cardamom
- •0.25 teaspoon ground coriander
- •0.25 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
- •0.5 cup golden raisins
- •1 teaspoon kosher salt
- •grated zest of one orange
- •1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
- •1.5 cups chicken broth
- •0.5 cup orange juice
- •1.5 cups couscous
- •3 tablespoons chopped fresh mint
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 246
- Carbohydrate: 48g
- Fat: 3g
- Fiber: 5g
- Protein: 8g
- Sugar: 10g
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