Moroccan Vegetables.

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