Friday, December 10, 2010

Moroccan Veggies With Couscous

Last night I made some Moroccan veggies and I thought I'd share this simple recipe with you.

moroccan veggies
  • 1/2 package of extra firm tofu. diced
  • 2 carrots cut in half and then into 2 inch chunks
  • 1 onion, thinly sliced
  • 2 zucchini, halved lengthwise and then cute into 2 inch chunks
  • 1 large can of whole tomatoes drained, tomato roughly broken up
  • 1 can chickpeas, drained
  • 1-2 c. veggie broth
  • 1/2 tsp. fresh grated ginger
  • 1/4 tsp. turmeric
  • 1/4 tsp. cinnamon
  • 1/8 tsp. chili powder
  • salt and pepper to taste
Turn burner to medium high and in a skillet use a little oil to heat the tofu until golden brown. In a separate large stew pot add the can of whole tomatoes and use a spoon to roughly break them up if you haven't already done so. Turn heat to medium. Add half of the veggie broth, ginger, turmeric, cinnamon and chili powder. Stir. Add the carrot, onion, golden tofu, chickpeas and zucchini. Add the rest of the broth, more or less to your preference. Simmer for about 20 minutes or until the carrot can be easily pierced with a fork.

Meanwhile make 4 servings of couscous. I like to add just a hint of veggie broth and some garlic powder.

Serve hot.


affectioknit said...


Tammie said...

this looks delicious. i love couscous.

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