Couscous and Veggie Bowl with Moroccan-Spiced Creme Recipe

Name: Couscous and Veggie Bowl with Moroccan-Spiced Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Moroccan-Spiced Creme; Philadelphia Light Brick Cream Cheese Spread, cubed; 1 qt. canned 25%-less-sodium chicken broth; 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. liquid honey; 1 Tbsp. ground cumin; 1 Tbsp. ground cinnamon; 1 Tbsp. ground turmeric; 1 Tbsp. ground ginger; 1-1/2 tsp. cracked black pepper; 1-1/2 tsp. hot pepper sauce; Couscous and Veggies; 1/2 cup olive oil; 1-1/2 qt. red onions, finely diced; 3 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed; 3 qt. small mushrooms, quartered; 3 cups roasted red peppers, drained, diced; 1/4 cup minced garlic; 1-1/2 gal. baby spinach leaves, lightly packed; 1-1/2 gal. hot cooked whole wheat couscous; 3 cups slivered almonds; 1-1/2 cups raisins; 3/4 cup fresh cilantro, chopped

Servings: persons

Moroccan-Spiced Creme
Philadelphia Light Brick Cream Cheese Spread, cubed
1 qt. canned 25%-less-sodium chicken broth
2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. liquid honey
1 Tbsp. ground cumin
1 Tbsp. ground cinnamon
1 Tbsp. ground turmeric
1 Tbsp. ground ginger
1-1/2 tsp. cracked black pepper
1-1/2 tsp. hot pepper sauce
Couscous and Veggies
1/2 cup olive oil
1-1/2 qt. red onions, finely diced
3 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed
3 qt. small mushrooms, quartered
3 cups roasted red peppers, drained, diced
1/4 cup minced garlic
1-1/2 gal. baby spinach leaves, lightly packed
1-1/2 gal. hot cooked whole wheat couscous
3 cups slivered almonds
1-1/2 cups raisins
3/4 cup fresh cilantro, chopped

1
Moroccan-Spiced Creme: Blend all ingredients with blender until smooth.
2
Refrigerate until ready to use.
3
For each serving: Heat 1 tsp.
4
(5 mL) oil in medium skillet on medium heat.
5
Add 1/4 cup (50 mL) onions; saute 3 min.
6
or until crisp-tender.
7
Stir in 1/2 cup (125 mL) each chickpeas and mushrooms, 2 Tbsp.
8
(30 mL) peppers, and 1/2 tsp.
9
(2 mL) garlic.
10
Cook 4 to 5 min.
11
or until mushrooms are tender and chickpeas are heated through, stirring occasionally.
12
Stir in 1 cup (250 mL) spinach; cook just until wilted, stirring occasionally.
13
Combine 1 cup (250 mL) couscous, 2 Tbsp.
14
(30 mL) nuts, and 1 Tbsp.
15
(15 mL) raisins; place in serving bowl.
16
Make well in centre with back of spoon; top with vegetable mixture.
17
Cover to keep warm.
18
Bring 1/4 cup (50 mL) Moroccan-Spiced Creme to boil in small saucepan on medium heat; cook until slightly thickened, stirring constantly.
19
(Sauce will be golden yellow in colour.)
20
Spoon over vegetable mixture; sprinkle with 1/2 Tbsp.
21
(7 mL) cilantro.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Moroccan-Spiced Creme, Philadelphia Light Brick Cream Cheese Spread, cubed, 1 qt. canned 25%-less-sodium chicken broth, 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09, and more.

Yes, Couscous and Veggie Bowl with Moroccan-Spiced Creme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous and Veggie Bowl with Moroccan-Spiced Creme

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