Moroccan Vegetable Couscous

• For the spice mixture, use 6 teaspoons ras-el-hanout or make your own blend:
• 1/2 teaspoon saffron
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground black pepper
• To finish the dish:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, chopped
• 4 carrots, peeled and sliced
• 1 potato, peeled and sliced
• 1 28-ounce can whole San Marzano tomatoes with their juice, chopped
• 1 zucchini, sliced
• 1 15-ounce can chick peas
• 1 cup couscous

1. Mix the spices in a small bowl with a whisk. Heat a large skilled over medium heat and add the spices. Toast them just until they are fragrant, probably less than a minute. Pour the spices back into a bowl and set them aside.
2. Add the oil to the skillet turn the heat up to medium high. Add the onion and saute until it softens, about 7 minutes.
3. Add the garlic, carrots, and potato and saute for a couple of minutes. Stir in the tomatoes with their juices and the spice mixture. Bring the mixture to a simmer and cook until the potatoes and carrots soften, about 20 minutes.
4. Add the zucchini and chick peas and heat until the zucchini has cooked and the beans have heated through, about 5 minutes.
5. When the vegetables have finished cooking, taste them and add more salt and pepper if you like. Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable mixture over the top.

hanout, saffron, cumin, ground ginger, salt, turmeric, cinnamon, cardamom, coriander, nutmeg, ground black pepper, olive oil, onion, garlic, carrots, potato, tomatoes, zucchini, chick peas, couscous

Taken from food52.com/recipes/9956-moroccan-vegetable-couscous (may not work)