Moroccan Couscous

Tonight I made this recipe -- one of my favorite dinners. It's very easy and full of flavor. It's also got tons of nutrition, including the healing powers of turmeric!

The recipe is adapted from The New Vegetarian Epicure by Anna Thomas. I've omitted a couple of ingredients, adjusted the spice levels, and added garbanzo beans for protein. I like to serve it with plain yogurt on top. Don't be put off by the long list of spices. I usually just line them up in order on the counter right before I start cooking, and move down the line with my measuring spoons.

Sauce ingredients:

2 T canola oil
1 medium onion, diced
6-7 cloves of garlic, crushed
3 tsp ground cumin
1 1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp paprika
2 cups vegetable broth
1 - 28 oz can diced tomatoes
2 - 15 oz cans garbanzo beans, rinsed and drained

1. Saute the onion and garlic in the oil over medium heat until the onion is translucent.
2. Stir in the spices and continue sauteing for 2-3 more minutes.
3. Add the tomatoes and the broth, bring to a gentle boil.
4. Add the garbanzo beans, return to a simmer, and cook 10-15 more minutes until heated through.
5. Serve over couscous (recipe below) with yogurt on the side.

Couscous ingredients:

2 cups vegetable broth
1 3/4 cups water
1 T butter or margarine
2 cups regular or whole wheat couscous

1. Combine the first three ingredients in a saucepan; bring to a boil.
2. Lower the heat to its minimum level and stir in the couscous.
3. Cover for five minutes. Remove from heat.
4. Let sit for two minutes before fluffing and serving.