Wednesday, March 19, 2008
I got this recipe from Betty Crocker’s vegetarian recipes. I should admit that this Moroccan recipe is very similar to the way I cook my Indian vegetables, but nonetheless it was a good experiment and my husband really enjoyed it.
Tip: This was mentioned in the book. Whenever you cannot find the Indian spices like turmeric, Garam masala and chili powder, use the curry powder blend.
½ cup carrots sliced
½ cup onion chopped
½ cup red pepper chopped
¾ cup zucchini sliced
¾ cup garbanzo beans
1 clove garlic chopped
¼ cup raisins
½ tsp ground cumin
¼ tsp turmeric powder
¼ tsp cinnamon powder
1 tbsp EVOO
Salt and pepper
Heat oil on medium high heat, cook carrots, onion, red pepper and garlic for about 4 minutes until onion is tender.
Stir in the other ingredients and cook for about 5 minutes until zucchini is tender. Sprinkle half the cilantro or parsley and mix. Use the rest for garnish.
Serve over rice or couscous.
For me it made about 2 servings.
Per serving: Calories- 259 Carbohydrates- 43g Fiber- 7gFat- 8g Protein- 6g
I think I can reduce or probably not include raisins for the extra Carbs they add.
Without Raisins the counts are:
Calories:204 Carbohydrates: 29g Fiber: 6.5g Fat: 8g Protein: 6 g