Moroccan-Style Vegetable Couscous

Ingredients

• 3 cups cabbage shredded
• 12 oz carrots peeled cut into 1/2 inch chunks ( 4 medium carrots)
• 1.8 cups garbanzo beans canned cooked drained (or substitute chickpeas, )
• 0.3 cup cilantro leaves 
• 0.5 tsp cinnamon 
• 0.3 cup apricot dried
• 10 oz couscous gluten free dry for substitute quinoa ()
• 1.5 tbsp olive oil extra virgin 
• 2 tsp garlic chopped
• 0.3 tsp ginger 
• 0.3 cup golden raisins 
• 1 tbsp harissa (or substitute sambal oelek)
• 7 quart pot roast cut with lid, medium saucepan
• 6 servings salt and pepper black to taste
• 1 medium onion diced sweet
• 2 lb sweet potatoes and into peeled chopped (orange yams)
• 2 tbsp tomato paste 
• 2.5 cups vegetable broth low sodium
• 1 lb zucchini cut into 1/2 inch rounds ( 4 medium zucchini)

Equipment

• pot

Directions

1. Heat olive oil in a large pot over medium.
2. Saute the onion for several minutes till softened.
3. Add the garlic and saute for another minute till fragrant.Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.
4. Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
5. Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired.
6. Remove from heat.
7. Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.Meanwhile, prepare couscous according to package directions.
8. Pour cooked couscous onto a large platter. Top with the cooked vegetable stew.
9. Serve.