Moroccan Sweet Potato Medely
These combination of flavors and vegetables can easily satisfy you. If you haven't tried a Moroccan Dish, try this one!
Equipment
- 1 large (4 quart) saucepan
- 1 medium saucepan
Ingredients
- 1 large onion chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 lb sweet potato cut into 1.5 inch cubes
- 1 lb zuchinni cut into 2 inch cubes
- 1 1/2 cups low sodium vegetable broth
- 1 tsp olive oil
- 1 pinch salt optional
Spicy Pine Nuts and Couscous
- 1/3 cup pine nuts
- 1/4 tsp cayenne pepper
- 2 cups low sodium vegetable broth
- 1 3/4 cups couscous equal to one 10 ounce box
- 1/3 cup dried cranberries
- 1/4 cup fresh cilantro
- 1 pinch ground pepper
- 1 pinch salt optional
- 1/2 tsp olive oil
Instructions
- In the large sauce pan, heat olive oil over medium heat
- Add onion. Stir and cook till translucent and lightly browned for approximately 5 minutes
- Add cinnamon, cayenne, cumin, salt, pepper and cook for 1 minute.
- Add sweet potato and broth and let it boil for 15-20 minutes until sweet potatoes are easily pierced with a fork
- Add zuchinni and boil until softens for another 10 minutes
Spicy Pine Nute and Couscous
- In a medium saucepan, add olive oil and heat up with medium heat for 30 seconds.
- Add pine nuts, cayenne, and salt. Stir until light to medium toasted for 3-4 minutes. Transfer to a cool plate and be careful not blacken the pinenuts.
- In the same saucespan, add vegetable broth and couscous. Let it heat up with medium fire and cover the saucespan.
- After five minutes use a fork to fluff up the couscous. Add the dried cranberries, pinenuts, and cilantro. Fluff up for the next five minutes. Be sure to stir frequently to avoid the couscous from sticking together and burning at the bottom of the pot.
- Once the all the vegetable broth is absorb, you can turn off the heat.
- Set aside the couscous on a serving bowl and enjoy it with the vegetable medely.
Tried this recipe?Let us know how it was!