Couscous and Veggie Bowl with Moroccan-Spiced Creme

• Moroccan-Spiced Creme
• Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 qt. canned 25%-less-sodium chicken broth
• 2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. liquid honey
• 1 Tbsp. ground cumin
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground turmeric
• 1 Tbsp. ground ginger
• 1-1/2 tsp. cracked black pepper
• 1-1/2 tsp. hot pepper sauce
• Couscous and Veggies
• 1/2 cup olive oil
• 1-1/2 qt. red onions, finely diced
• 3 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed
• 3 qt. small mushrooms, quartered
• 3 cups roasted red peppers, drained, diced
• 1/4 cup minced garlic
• 1-1/2 gal. baby spinach leaves, lightly packed
• 1-1/2 gal. hot cooked whole wheat couscous
• 3 cups slivered almonds
• 1-1/2 cups raisins
• 3/4 cup fresh cilantro, chopped

1. Moroccan-Spiced Creme: Blend all ingredients with blender until smooth.
2. Refrigerate until ready to use.
3. For each serving: Heat 1 tsp.
4. (5 mL) oil in medium skillet on medium heat.
5. Add 1/4 cup (50 mL) onions; saute 3 min.
6. or until crisp-tender.
7. Stir in 1/2 cup (125 mL) each chickpeas and mushrooms, 2 Tbsp.
8. (30 mL) peppers, and 1/2 tsp.
9. (2 mL) garlic.
10. Cook 4 to 5 min.
11. or until mushrooms are tender and chickpeas are heated through, stirring occasionally.
12. Stir in 1 cup (250 mL) spinach; cook just until wilted, stirring occasionally.
13. Combine 1 cup (250 mL) couscous, 2 Tbsp.
14. (30 mL) nuts, and 1 Tbsp.
15. (15 mL) raisins; place in serving bowl.
16. Make well in centre with back of spoon; top with vegetable mixture.
17. Cover to keep warm.
18. Bring 1/4 cup (50 mL) Moroccan-Spiced Creme to boil in small saucepan on medium heat; cook until slightly thickened, stirring constantly.
19. (Sauce will be golden yellow in colour.)
20. Spoon over vegetable mixture; sprinkle with 1/2 Tbsp.
21. (7 mL) cilantro.

creme, cream cheese, chicken broth, lemon zest, liquid honey, ground cumin, ground cinnamon, ground turmeric, ground ginger, cracked black pepper, hot pepper sauce, couscous, olive oil, red onions, salt, mushrooms, roasted red peppers, garlic, baby spinach leaves, couscous, almonds, raisins, fresh cilantro

Taken from www.kraftrecipes.com/recipes/couscous-veggie-bowl-moroccan-spiced-creme-145224.aspx (may not work)