Moroccan Vegetable Couscous

1. 1

   Mix the spices in a small bowl with a whisk. Heat a large skilled over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into a bowl and set them aside.

2. 2

   Add the oil to the skillet turn the heat up to medium high. Add the onion and saute until it softens, about 7 minutes.

3. 3

   Add the garlic, carrots, and potato and saute for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.

4. 4

   Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.

5. 5

   When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top.

* Per serving · 4 servings · Values may vary.