The new cookbook is sorted into meals by regions of the world. There are the “Mexican”, “Italian”, “Middle Eastern”, “Oriental”, “Indian” and “Caribbean” sections. It was especially hard for me not to automatically find a fun Italian dish. I decided to be open to new dinner ideas that wouldn’t include much bread or pasta.
I came across the “Spiced Vegetables over Cinnamon Couscous” dish in the Middle Eastern section. There are a handful of ingredients but it looked fairly simple to make and it didn’t contain any gluten . I was sold. I decided this would be the main dish. I made a traditional Greek salad along with falafel and hummus for the appetizers. I also bought some stuffed grape leaves, which ended up being far too salty. The falafel was tasty but didn’t look like anything you would buy at a kebab store. The Greek Salad is a very easy salad to make and delicious. I would recommend making this to accompany any regular dish.
If you want to try the spiced vegetables over cinnamon couscous to warm you up this winter, I have included the recipe below. Enjoy! Let me know what you think.
Apparently this is a popular North African dish. The sweetness is brought out from the carrots, sweet potatoes, dried fruit and the cinnamon-laced couscous adds even more flavor.
2 tsp olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 large leek, chopped white part only
3 large cloves garlic, crushed
1 cup carrots, chopped into ¼-inch pieces
1 small sweet potato, peeled and cut into ½-inch pieces (1 ½-cups
1 cup parsnips, chopped into ¼-inch pieces
1 1-pound can salt-free stewed tomatoes, undrained
1 cup vegetable broth or 1 cup water plus 1 tsp vegetable broth mix
1 1-pound can kidney beans, rinsed and drained
½ cup chopped mixed dried fruit
1 tbl honey
½ tsp each ground cinnamon and ground cumin
¼ tsp ground allspice
¼ tsp salt
1/8 tsp pepper
Couscous: Follow directions on box. Add 1 ½ tsp ground cinnamon when adding couscous to boiling water.
Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, leek, garlic, carrots, sweet potato and parsnips. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add remaining ingredients. When mixture boils, reduce heat to medium-low, cover, and cook for 15 minutes or until vegetables are tender.
When couscous is done, serve vegetables over couscous.
And it’s healthy for you too!! It has only 394 calories, 13g of protein, 3 g fat 0 g Sat. fat, 82 carbohydrates, 241 sodium, 0 mg cholesterol.