Moroccan Saute

Recipe Ingredients

1		Box quick-cooking couscous
1/2 teaspoon	2.5ml	Olive oil
1 teaspoon	5ml	Onion - chopped (medium)
1 teaspoon	5ml	Curry powder - or to taste
1/2 teaspoon	2.5ml	Ground cinnamon - plus
1/8 teaspoon	0.6ml	Ground cinnamon
2		Garlic cloves - pressed
2		Garbanzo beans - (15 1/2 oz ea) - rinsed, drained
2		Zucchini - sliced in quarters (medium)
2 cups	125g / 4.4oz	Chopped tomatoes
		= (or 15-oz can diced tomatoes, drained)
2 cups	125g / 4.4oz	Frozen sweet corn
1/2 cup	8g / 0.3oz	Chopped cilantro

Recipe Instructions

Cook couscous according to package directions.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring often, 4 minutes. Stir in curry powder, cinnamon and garlic, and cook 1 minute.

Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed. Season with salt, pepper and cilantro.

Fluff couscous with fork, and spoon into serving dish. Top with vegetable mixture and serve hot.

This recipe yields 4 to 6 servings.

Per Serving: 452 Cal; g Prot; 3g Total Fat (0 Sat. Fat); 92g Carb.; 0mg Chol; 271mg Sod.; 12g Fiber.

Source:
Vegetarian Times, May 2002

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