Recipes

Taste of Morocco
(Serves 4)

Hearty enough to feed a tribe of hungry Bedouins—or teeny boppers. Using frozen peppers cuts the cooking time to about 20 minutes.

1 zucchini, cubed
1 sweet potato or small winter squash, cubed
1 clove garlic, minced or pressed
1 tablespoon oil
1/4 cup water
1 15-oz. can chick peas
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups uncooked couscous
1/2 cup raisins

Sauté the zucchini, sweet potato or squash, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking. Drain and rinse the chick peas. Add the spices, chick peas, and pepper to the pan. Cover and cook for about 5 minutes.

Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set for at least 10 minutes. Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken. Serve the bean pepper stew over the couscous.

From Cooking with PETA by People for the Ethical Treatment of Animals.

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