Moroccan Vegetable Couscous

My favorite medical missions were to Morocco Agadir in 2000 and Marrakesh 2004. We ate tagines for lunch daily. This was one of my favorites

2 Tbsp. olive oil

2 onions chopped

6 carrots cut into strips or rounds

2 parsnips cut into strips or rounds

1 large can diced tomatoes

4 cups chicken broth

dash of ginger

pinch of saffron

1 cinnamon stick

1 can chickpeas (drained, washed, skins removed)

2 small zucchini julienned

4 oz. fresh green beans trimmed and halved

1/3 c. golden raisins

dash Tabasco sauce

salt and pepper

Serve on a bed of prepared couscous.

Heat oil in pan. cook onions until clear. Add carrots and parsnips, cover and cook on medium for 5-6 minutes stirring occasionally. Add tomatoes, and chicken broth. Season with salt, pepper, ginger, saffron, cinnamon stick and Tabasco. Bring to a boil simmer for 35-40 minutes. (Place chickpeas in a bowl of cold water. rub between fingers to remove skins) Add chickpeas , zucchini, beans and raisins. Cook ten more minutes. serve with prepared couscous.