Recipe Name Sweet & Savoury Moroccan Couscous Submitted by Guest Recipe Description A delicous vegan couscous Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount Measure 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 Steps Sequence Step 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.