Adapted from http://moroccanfood.about.com/od/maindishes/r/couscous_veg.htm

This is such and excellent winter dish. Warm, soft vegetables and a little bit of spice (or a lot!) can heat you from the inside out. This can be served without a grain or it can be served with couscous instead of rice. Vary the vegetables to your family's preferences or add what you have on-hand.

See How to Steam Couscous if you've never used a couscoussier.

Prep Time: 20-30 minutes

Cook Time: 35-40 minutes

Yield: Generously serves 6 adults (or several “seconds”)

Ingredients:

• 1 cup dried rice (rinsed thoroughly)

• 1 ¾ cup water

• 2 Tablespoons vegan shortening or coconut/olive oil

• 2 Tablespoons butter for topping

• 1 teaspoon salt or to taste

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• 1/4 cup vegan butter or coconut/olive oil

• 1 large onion, coarsely chopped

• 2-3 cloves garlic, minced or sliced

• 1/2 teaspoon minced fresh ginger

• 1 handful of parsley and cilantro sprigs, tied into a bouquet

• 1 teaspoon turmeric

• A dash of Ras el Hanout (See the story of this spice)

• A dash of Sumac Cajun Spice *optional

• 1 cup of vegetable broth

• 3 tomatoes, peeled and coarsely chopped, or jarred diced tomatoes

• 1/2 of a small cabbage, cut into 2 or 3 sections (or fennel, chopped or sliced)

• 2 or 3 small sweet potatoes (or 1 large), peeled and chopped

• 10 carrots, peeled and chopped

• ½ cup chopped cauliflower or broccoli

• 1 or 2 small zucchini, ends removed and chopped

• 1/4 cup dry chickpeas, soaked overnight or canned

• 1/2 cup fresh fava beans or kidney beans

• 1 or 2 chili peppers or red chili flakes (optional)*

• 1 tablespoons salt

• A dash of black pepper

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Preparation:

Prepare the rice by adding 1 cup to a rice cooker or pressure cooker (also works with a saucepan the stove). Add 1 and ¾ cup water, the vegetable shortening or oil and salt. Cook for 10-15 minutes depending on if you are using white (10 min) or brown rice (15 min).

Cook beans (if using dried and soaked beans) until soft.

Mix the, onion, garlic, ginger and spices in a large saute pan or casserole with two tablespoons of vegan butter (or oil). Add the tomatoes after the onions and garlic soften. One by one, add the rest of the veggies, adding salt and vegetable broth as needed to keep the veggies submerged.

Add the bouquet of herbs and cover and cook over medium to medium-high heat for 15-20 minutes, adding the zucchini, broccoli/cauliflower and beans last.

Reduce the heat to medium, and simmer rapidly for 10 to 15 minutes. Add broth as needed and reduce to a thick stew.

Empty the couscous (break it apart) and rice into the large bowl, and. Mix in the 2 tablespoons of butter and salt to taste.

Discard the herb bouquet and distribute the stew evenly over the couscous or rice and vegetables, topping with fresh herbs or vegan ricotta cheese.