Moroccan Spiced Vegetable Couscous

This vegetarian direction for African Spiced Stemlike Couscous is toothsome on its own or makes a lovely voice to a tagine and any new African tool containerful.

Introducing my favorite couscous supply! I've posted quite a few couscous recipes over the years and I really screw them all, but this recipe is officially my lover.

This is the most preposterously simplistic, back for a mid-week meal that is unbelievably tasty, wondrously ethics, and on the tableland in retributory 30 transactions.

Couscous is my go-to weeknight material. It's super versatile and only needs hot irrigate or security to kind it.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion chopped
• 1 yellow bell pepper chopped
• 1 carrot chopped into cubes
• 2 cloves garlic minced
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon turmeric
• ½ teaspoon celery salt
• ½ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• cayenne pepper optional, to taste
• 1 cup frozen peas
• 1 14oz can chickpeas drained
• 6 Peppadew Piquante peppers chopped, mild or hot
• 1½ cups chicken stock or vegetable stock
• A good handful fresh parsley chopped
• 1 cup instant couscous

Instructions

1. In a medium-size skillet heat the oil over medium heat.
2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness
3. Add the garlic, sauté another minute.
4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon and cayenne pepper (if using). Stir fry until fragrant (about a minute).
5. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock.
6. Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.

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