Monday, February 18, 2013

Moroccan Sweet Potato Couscous

I love long weekends like the President's Day weekend we just enjoyed.  Even if I don't end up actually going anywhere I just like being able to laze around with less of a schedule.  My kids love it too.  Lucky for us we were able to enjoy a gorgeous weekend weather-wise which I don't think was the case for many of you.  We took our boys to a local lake to explore and play while hubby and I got to catch up and chat.  Love moments like that!  

Now that the regular work/school week is starting up again I'm reminded I need to get the week's dinner menu in order.  Planning ahead makes for such a smoother week and I love 30 minute meals.  
This is a quick dinner recipe full of color and flavor.  It's ready from start to finish within 25 minutes!  

A vegetable filled couscous dish with a Moroccan flair, served with flat bread, this dish is meant to be eaten with your hands. Use the bread as a utensil and pretend you're in the Mediterranean! End your meal with a sweet mint tea.

Moroccan Sweet Potato Couscous
makes ~6 servings

2 Tb. extra-virgin olive oil
1 bay leaf
1 C. yellow or white onion, diced (or 1 medium)
2 C. sweet potato, cut into 1" chunks
1 C. zucchini, diced (or 1/2 medium zucchini)
1/2-3/4 tsp. sea salt (more or less to taste)
1/4-1/2 tsp. ground black pepper (more or less to taste)
4 C. vegetable broth
1/2 C. canned pumpkin
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
2 1/4 C. couscous
1/4 C. dried fruit (raisins, cranberries, your choice)
1/2 C. tomatoes, seeded and diced (or 1 small tomato)
2 Tb. fresh cilantro, roughly chopped
flat bread or pita bread

1. Add oil to a large saute pan over medium heat. Add in bay leaf, onion, sweet potato and zucchini. Season with salt and pepper. Cook while stirring for 6-8 minutes.

2. Stir in vegetable broth, pumpkin, cumin and turmeric. Remove bay leaf and toss. Bring to a boil.

3. Add couscous, turn off heat and cover for 5 minutes.

4. Remove the lid and fluff with a fork. Use a wide spoon to carefully toss in dried fruit, tomatoes and cilantro. Add additional salt and pepper to taste. Serve with pieces of warmed, torn flat bread or pita bread.

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