A vibrant and flavorful Moroccan-inspired dish featuring spiced vegetables and fluffy couscous.
Heat a large skillet over medium heat and add a drizzle of oil.
Using a non-stick skillet can help reduce the amount of oil needed.
Add the chopped zucchini, sweet potato, and minced garlic to the skillet and sauté until they start to soften.
Cut the vegetables into similar-sized pieces for even cooking.
Stir in the spices and cook for an additional minute to release their aroma.
Toasting the spices enhances their flavor.
Add the chickpeas, bell peppers, and water to the skillet. Cover and simmer until the vegetables are tender.
Stir occasionally to prevent sticking.
In a separate saucepan, bring water to a boil and stir in the couscous and raisins. Cover and remove from heat.
Let the couscous sit covered for 10 minutes to absorb the liquid.
Fluff the couscous with a fork and serve it topped with the vegetable stew.
Garnish with fresh herbs like parsley for added freshness.
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