Mystic moroccan // vegetable couscous
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, finely diced
2 tablespoons Mystic Moroccan Blend
2 tablespoons tomato paste
2 cups peeled tomatoes
1,5 cups veggie stock, water if needed
2 cups potatoes, coarsley chopped
1 cup of carrot, coarsley chopped
1 cup of zucchini, coarsley chopped
1 cup of cauliflower, coarsley chopped
salt & pepper to taste
3/4 cup couscous
1 lemon freshly squeezed
1/4 cup almonds, coarsely chopped
1/4 cup Medjool Dates
Heat olive oil in a pot over medium-high heat. Sautée onion until translucent. Add garlic and
roast until fragrant. Add Moroccan Spice Blend and tomato paste and roast for another minute.
Add peeled tomatoes, veggie stock, carrots and potatoes (add your veggies in order to cooking
time). After 10-15 minutes add cauliflower and zucchini. Add some more water if needed.
Meanwhile prepare the couscous according to package instructions. Fluff with a fork and add some
lemon juice and olive oil. Add onto a large platter. Once all vegetables are tender pour together with the broth over couscous and garnish with fresh parsley, almonds and dates.