Ingredients
2 tablespoons olive oil
1 small red onion, chopped (about 1/2 cup)
2 large garlic cloves, minced
4 medium red skinned potatoes, cut into 1/2-inch pieces (no need to peel)
3 large carrots cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (15 ounce) can tomato sauce
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup water
1 (10 ounce) package plain couscous
1 cup feta cheese, crumbled
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Heat oil in a large skillet. Sauté onion and garlic until tender. Add potatoes and carrots, continue cooking 5 minutes. Stir in zucchini and spices. Add tomato sauce, honey and water. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer until potatoes and carrots are just tender.
Prepare couscous. Transfer to a large platter. Top with vegetables and sauce. Sprinkle with crumbled feta.
Serves: 4-6
Prepare couscous. Transfer to a large platter. Top with vegetables and sauce. Sprinkle with crumbled feta.
Serves: 4-6
