Couscous and Veggie Bowl with Moroccan-Spiced Creme

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!