Ingredients:
1 cup of couscous
2 cups of chicken broth or water
2 onions, finely chopped
2 cloves of garlic, minced
2 carrots, finely chopped
1 zucchini, finely chopped
1 eggplant, finely chopped
1 cup of pumpkin, finely chopped
1 cup of turnip, finely chopped
1/2 cup of raisins
1/2 tsp of ground cumin
1/2 tsp of ground ginger
1/4 tsp of ground saffron
1/4 tsp of ground cinnamon
Salt and pepper, to taste
1/4 cup of olive oil
1/4 cup of chopped fresh cilantro, for garnish
For the Tfaya Sauce:
2 onions, finely chopped
1/4 cup of raisins
1/4 cup of chicken broth or water
1 tsp of sugar
1 tsp of cinnamon
1/2 tsp of ground cumin
1/4 tsp of ground ginger
Salt and pepper, to taste
1 tbsp of olive oil
Instructions
In a medium pot, bring the chicken broth or water to a boil.
Stir in the couscous, remove from heat, and cover the pot. Let it sit for 5 minutes or until the liquid is absorbed.
In a large skillet, heat the olive oil over medium heat.
Add the onions, garlic, carrots, zucchini, eggplant, pumpkin, turnip, raisins, cumin, ginger, saffron, cinnamon, salt, and pepper. Sauté for about 10 minutes or until the vegetables are tender.
Add the sautéed vegetables to the couscous and fluff with a fork.
To make the tfaya sauce, In a separate skillet, heat the olive oil over medium heat.
Add the onions, raisins, chicken broth or water, sugar, cinnamon, cumin, ginger, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes or until the sauce thickens.
Serve the couscous in a large platter and pour the tfaya sauce over it.
Garnish with fresh cilantro before serving.
Nutrition information per serving
Calories: 400
Fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 400mg
Carbohydrates: 63g
Fiber: 6g
Sugar: 20g
Protein: 12g