Taste of Morocco

4.8 (2 reviews)

1 zucchini, cubed
1 sweet potato, cubed
1 clove garlic, minced or pressed
1 Tbsp. oil
1/4 cup water
1 (15 oz.) can chick peas
1 tsp. ground cumin
1/2 tsp. each: allspice, ground ginger, turmeric, and paprika
1/4 tsp. each: salt, cayenne, and cinnamon
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups uncooked couscous
1/2 cup raisins

• Sauté the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking.
• Drain and rinse the chick peas.
• Add the spices, chick peas, and peppers to the pan. Cover and cook for about 5 minutes.
• Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
• Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
• Serve the bean-pepper stew over the couscous.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind