Moroccan-Spiced Vegetable Saute with Couscous


I've been trying to expand my repertoire in terms of cooking foods inspired by other countries. Yesterday I was thinking that I wanted to do something with a lot of spices and a lot of different vegetables. Then I thought about something with Moroccan flavor, which is perfect for the Valentine's time of year because one of the most romantic movies of all time, Casablanca, is set in Morocco. Therefore, what could be more romantic than Moroccan food?

This would be great for the main course of a Moroccan Valentine's dinner. Start off with some eggplant salad and bread, serve the Moroccan-Spiced Vegetable Saute with Couscous, then finish the meal with dates, almonds, and maybe some chocolates and some Moroccan mint tea. Seems romantic enough to me! I can almost see Humphrey Bogart and Ingrid Bergman sitting down to eat something like this...in between bouts of fighting, of course.

Moroccan-Spiced Vegetable Saute with Couscous

nonstick cooking spray
1/2 onion, finely chopped
2 cloves garlic, minced
1 1/2 tsp paprika
1 1/2 tsp ground cumin
pinch ground cinnamon
1/2 tsp salt
1/4 tsp black pepper
1 cup sweet potato (about 1/2 lb), cut into small cubes
1 14.5-15 oz can organic chickpeas, drained and rinsed
1/2 cup canned petite-diced tomatoes, with the juice
2 cups water
1 cup bell pepper, any color, chopped
1 cup zucchini, sliced
2 cups shredded kale
1 tbsp each chopped fresh parsley and cilantro

4 servings cooked whole wheat couscous

1. Heat a medium pan over medium heat. Spray with cooking spray and add the onions. Saute the onions until they are translucent.
2. Add the next 10 ingredients (through the water), and raise the heat to high. Bring to a boil. Reduce the heat to medium again, then cover with a lid and cook 20 minutes, stirring a couple of times to keep the ingredients from sticking.
3. Add the zucchini and peppers, stir to combine, and cook, covered, 10 minutes. Then, add the kale and fresh herbs, stir to combine, and cook, covered, 10 minutes more.
4. Serve the vegetables on a bed of couscous.

Servings: 4
Per serving, without couscous:
Calories: 177
Fat: 2.2 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 341 mg
Carbohydrates: 33.9 g
Fiber: 8.1 g
Sugar: 8.3 g
Protein: 8.0 g

"Here's lookin at you, kid."

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