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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes. | 2. 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.). | 3. 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger			peeled minced	-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
cinnamon	6	inches		-	-	-	-
raisin	1/3	cup	chopped	166.1	43.736000000000004	1.8645	0.253
tomato	1 1/2	cups	chopped	40.23	8.6942	1.9668	0.447
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
chickpea	1	cup	drained	756.0	125.9	40.94	12.08
carrot	2		cut	50.02	11.6876	1.1346	0.2928
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
salt pepper				-	-	-	-
couscous	1	cup		650.48	133.9539	22.0748	1.1072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.