Algerian Couscous

Ingredients

  • garbanzo beans
  • 1 (15 ounce) can
  • garbanzo beans
  • 1 (15 ounce) can
  • red bell pepper
  • 1
  • red bell pepper
  • + 53 more ingredients
    • 1
    • yellow potatoes, skins on
    • 4 medium
    • yellow potatoes, skins on
    • 4 medium
    • carrot
    • ¾ large
    • carrot
    • ¾ large
    • yellow squash
    • 4 small
    • yellow squash
    • 4 small
    • zucchini
    • 3 medium
    • zucchini
    • 3 medium
    • cloves
    • 3 -4 whole
    • cloves
    • 3 -4 whole
    • tomato puree
    • 5 tablespoons
    • tomato puree
    • 5 tablespoons
    • salt
    • ½ teaspoon
    • salt
    • ½ teaspoon
    • black pepper
    • 1 ½ teaspoons
    • black pepper
    • 1 ½ teaspoons
    • cinnamon
    • ½ tablespoon
    • cinnamon
    • ½ tablespoon
    • vegetable stock
    • ½ cup
    • vegetable stock
    • ½ cup
    • cayenne
    • ¼ teaspoon
    • cayenne
    • ¼ teaspoon
    • turmeric
    • ½ teaspoon
    • turmeric
    • ½ teaspoon
    • onion, chopped
    • 1 large
    • onion, chopped
    • 1 large

1 Saute onion in vegetable stock over med. low heat until translucent. 2 Add all spices and cook for a few more minutes, stirring as needed. 3 Add tomato paste, stir and simmer 2 minutes. 4 Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cove...

View full recipe at SpringPad

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