Israeli Moroccan Couscous

Recipe View Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and sauté until softened and golden, about 5-7 minutes.

Recipe View Pour in the vegetable broth and bring to a rolling boil. Stir in the julienned carrots, turnips, and sweet potato. Reduce heat to medium, cover, and simmer for 15 minutes, or until the root vegetables are tender-crisp.

Recipe View Reduce heat to low. Add the julienned zucchini and red bell pepper. Cover and simmer for another 20 minutes, allowing the flavors to meld and the vegetables to soften further.

Recipe View Stir in the rinsed and drained garbanzo beans, tomato sauce, ground cinnamon, ground turmeric, saffron threads, and curry powder. Simmer gently until heated through, about 5 minutes.

Recipe View While the vegetables are simmering, prepare the couscous: Bring 2 1/2 cups of water to a boil in a separate saucepan. Stir in the uncooked couscous, cover tightly, and remove from heat. Let stand for 5-7 minutes, allowing the couscous to absorb the water and become fluffy.

Recipe View Fluff the couscous with a fork to separate the grains. Serve the Moroccan-spiced vegetables over a generous bed of couscous. Garnish with fresh parsley or cilantro, if desired.