Vegetable Bean Stew With Couscous Recipe

• 1/4 c. salad oil
• 1 lg. onion, finely minced
• 1 lg. red bell pepper, seeded, minced
• 1 lg. green bell pepper, seeded, minced
• 1 teaspoon grnd coriander
• 1/2 teaspoon cinnamon
• 2 med. size sweet potatoes, peeled, cut into 1/2 inch chunks
• 2 lg. tomatoes, peeled, minced
• 1/4 c. water
• 1 tbsp. lemon juice
• 1 teaspoon saffron threads
• 2 c. cooked, liquid removed garbanzo beans (or possibly a 15 ounce. can garbanzo beans, liquid removed)
• 1/3 c. olive or possibly salad oil
• 2 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoon cumin
• 1 garlic clove, chopped or possibly pressed
• 1 med. size zucchini, minced
• 4 c. warm, cooked couscous

1. Heat oil in a 5 qt kettle over medium heat; add in onion, bell peppers, coriander and cinnamon; cook, stirring occasionally, till onion is soft, about 5 min.
2. Stir in sweet potatoes and cook, stirring often, for 2 min.
3. Add in tomatoes, water, lemon juice, saffron and garbanzo beans.
4. Season to taste with salt.
5. Cover, reduce heat and simmer for 15 more min.
6. Meanwhile, prepare warm pepper sauce by combining extra virgin olive oil, cayenne pepper, cumin, garlic and 1/4 tsp.
7. salt in a small saucepan.
8. Cook over medium heat, stirring constantly, till ingredients are well blended (5 minute).
9. Keep hot or possibly cold to room temperature.
10. Mix zucchini into potato mix and cook, covered, till sweet potatoes are tender, about 5 min.
11. Add in more salt if you like.
12. To serve, spread couscous (prepared according to directions on package) around the edge of a deep platter and spoon the vegetables into the center.
13. Pass the warm pepper sauce at the table.
14. Serves 6.

salad oil, onion, red bell pepper, green bell pepper, grnd coriander, cinnamon, sweet potatoes, tomatoes, water, lemon juice, saffron threads, garbanzo beans, olive, cayenne pepper, cumin, garlic, zucchini, warm

Taken from cookeatshare.com/recipes/vegetable-bean-stew-with-couscous-58358 (may not work)