This Moroccan-inspired dinner is delicious served with chopped tomatoes, drizzled with a fruity olive oil, balsamic vinegar and salt and freshly ground pepper. Serve fruit sorbet for dessert.
1 box quick-cooking couscous
½ tsp. olive oil
1 medium onion, chopped
1 tsp. curry powder, or to taste
½ tsp. plus 18 tsp. ground cinnamon
2 cloves garlic, pressed
2 (1512 oz.) cans garbanzo beans, rinsed and drained
2 medium zucchini, sliced in quarters
2 cups chopped tomatoes or 15-oz.
2 cups frozen sweet corn
½ cup chopped cilantro
- Cook couscous according to package directions.
- Meanwhile, in large nonstick skillet, heat oil over medium heat.Add onions and cook, stirring often, 4 minutes. Stir in curry powder, cinnamon and garlic, and cook 1 minute. Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed.
- Season with salt, pepper and cilantro.
- Fluff couscous with fork, and spoon into serving dish.Top with vegetable mixture and serve hot.