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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
