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The vegetables can be cubed, but will take longer to cook.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cups vegetable broth
- 2 carrots, peeled and julienned
- 2 turnips, peeled and julienned
- 1 sweet potato, julienned
- 1 zucchini, julienned
- 1 red bell pepper, julienned
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can tomato sauce
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 pinch saffron
- 1 pinch curry powder
- 2 cups uncooked couscous
Directions
Step 1
Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
Step 2
Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
Step 3
Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
Step 4
Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 282 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Sodium634mg | 28% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber7g | 26% |
| Total Sugars8g | |
| Protein9g | |
| Vitamin C39mg | 193% |
| Calcium64mg | 5% |
| Iron2mg | 12% |
| Potassium549mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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