1/4 cup (60 ml) currants

2 cups (500 ml) hot vegetable broth

1 onion, finely chopped

1/4 lb (115 g) white mushrooms, diced

1/2 orange bell pepper, diced

3 tablespoons (45 ml) olive oil

1 can (540 ml/19 oz) chickpeas, rinsed and drained

1 zucchini, diced

2 cloves garlic, finely chopped

1 teaspoon (5 ml) chili powder

1/2 teaspoon (2.5 ml) ground coriander

1/2 teaspoon (2.5 ml) ground cumin

1/4 teaspoon (1 ml) ground cinnamon

1/4 cup (60 ml) lemon juice

1 1/2 cups (375 ml) couscous

1/2 cup (125 ml) chopped flat-leaf parsley

1/2 cup (125 ml) sliced almonds, toasted

1 plum tomato, seeded and diced

Salt and pepper

In a bowl, combine the currants and broth. Soak for 5 minutes.

In a large saucepan over medium-high heat, soften the onion, mushrooms and bell pepper in the oil for 5 minutes. Season with salt and pepper. Add the chickpeas, zucchini, garlic and spices. Sauté for 2 to 3 minutes. Deglaze with the lemon juice. Add the broth and currants. Bring to a boil. Remove from the heat and add the couscous. Cover and let stand 5 minutes. Add the parsley, almonds and tomato. Adjust the seasoning.

In Recipes-list.com we have selected the most viewed recipes from category - Legumes . Enjoy the best recipes specially selected for you! Moroccan Vegetable Couscous is the right choice that will satisfy all your claims.