This colorful dish combines both sweet and spicy flavors.
- 2 Tbs. olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 medium red bell pepper, cut into 1/2-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch pieces
- 2 cups low-sodium vegetable broth
- 2 cups broccoli florets
- 1/4 cup currants
- 1 1/2 cups couscous
- 1/4 cup chopped fresh mint
- 1/2 teaspoon salt.
In large nonstick pan, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring occasionally, until golden, about 5 to 6 minutes. Add garlic, red pepper flakes, cumin and cinnamon and cook, stirring often, until fragrant, about 1 minute.
Add bell pepper, sweet potato, saffron and broth. Increase heat and bring liquid to a boil. Reduce heat, cover pan and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Add broccoli, currants and
Meanwhile, in medium skillet, heat remaining tablespoon oil over medium heat. Add couscous and cook, stirring often, until lightly coated with oil, 2 to 3 minutes. In small saucepan, bring 2 cups water to a boil. Add boiling water and pinch of salt to couscous. Stir a couple of times; cover and let stand until all water is absorbed, about 10 minutes. Fluff with fork.
Divide couscous among 6 plates, top with mound of vegetables and sprinkle with chopped mint.
- Calories: 301
- Carbohydrate Content: 51 g
- Fat Content: 5 g
- Fiber Content: 5 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 82 mg