Moroccan Vegetable Couscous

A satisfying one-dish vegetarian meal. Perfect to serve on those first cool evenings of autumn.

Ingredients

2 tablespoons olive oil
2 medium onions cut into thick slices (about 2 cups)
1 pound turnips, peeled and cut into 1-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
1 teaspoon pumpkin pie spice
3 cups vegetable or chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup raisins
1 pound zucchini, cut into 1-inch chunks
1/4 teaspoon ground ginger
1 cup shredded Swiss cheese
1 (15-ounce) can garbanzo beans (chickpeas), drained
1 cup plain coucous, uncooked
salt and pepper to taste
Garnish:
1/2 cup toasted almonds*
1/2 cup sliced scallions

Directions

Heat olive oil in a large pot. Add onion slices and cook stirring occasionally until onions just begin to brown. Add turnips, carrots and pumpkin pie spice. Continue cooking about 10 minutes. Add broth, honey, raisins, zucchini and ginger. Simmer covered another 10 minutes. Stir in cheese, garbanzo beans and couscous. Cover, remove from heat and let stand 5 minutes. Add salt and pepper. Spoon onto plates and sprinkle with almonds and scallions.

*To toast almonds, place on foil under broiler for just a few minutes. Stir and watch carefully so almonds do not burn.

Serves: 4-6


golden blossom honey product