I got home last night and went to work on dinner. I had plans to make this roasted root vegetable recipe along with a simple couscous on the side. I was so excited to use the beets and turnips I bought on Saturday, I've never cooked with them before. I had kept them in the pantry, because it's dark in there, just like under the ground. I thought that they would feel at home.
This led to their ultimate demise. I went to the pantry and grabbed squishy, mushroom-like beets and turnips. Plan B turned out to be quite delectable...
Moroccan Carrot-Raisin Couscous
Serves 4-5 as main dish, and 6-8 as a side
Ingredients:
4 cups vegetable broth
1 cup chopped onion
1 cup sliced carrots
1 cup chickpeas
1.5 tbsp Moroccan spice (ras-el-hanout)
1 cup raisins
2 cups couscous
Directions:
1. Bring the broth, onion, carrot, and cooked chickpeas to a boil in a large saucepan. Reduce to med-low and let simmer for 8 minutes. Add the ras-el-hanout and simmer for another 2 minutes bringing it to a full boil.
2. Add the raisins and couscous. Stir well, cover, and remove from burner. Let stand for 10 minutes or until the liquid has been absorbed by the couscous.
3. Fluff with a fork and enjoy!
