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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | small | Onion, chopped | 3 | cloves | garlic minced | 1 | teaspoon | Spices, ground cumin | 1/2 | teaspoon | chili powder | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | curry powder | 1 | dash | salt, to taste | 1 | tablespoon | fresh mint, chopped | 1/2 | cup | Okra | 1/2 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant cubed | 1 | small | green pepper, finely chopped | 1 1/2 | cups | chickpeas (15oz can) | 1 | cup | broth, Vegetable | 6 | large | olives, black | 12 | halves | Apricots, dried, chopped | 1/2 | cup, pitted | chopped prunes | 2 | cups | couscous, plain, prepared according to box |
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Steps
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Sequence
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Step
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| | 1 | Use either a large non-stick saucepan, or better still a wok, pour in oil and allow it to heat slightly. Sautee the onion, garlic, and green pepper over medium heat until they release their aroma. Next add the spices and mix well to allow them to activate in the oil, and then add ½ the stock. Add the eggplant, okra, apricots, and prunes, chickpeas, and olives, and stir for a few minutes. | | 2 | Lower the heat; add remaining stock, and mint, and finally the couscous. Continue cooking on low heat until everything has blended well together – 5 minutes should do the trick. Taste for salt and adjust if needed. Remove from heat. Now sprinkle the almonds and orange zest on top and serve hot. |
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