INGREDIENTS
1
Butternut squash, medium
2
Carrots
1 20 ounce can
Chickpeas
1 cup
Cilantro, fresh
2 tsp
Coriander, ground
1 cup
Dried apricots
2 cloves
Garlic
2
Onions, small
2 tbsp
Parsley
1
Pomegranate seeds
1
Sweet potato
1 tbsp
Tomato paste
1 1/2 cups
Vegetable broth, hot
4 cups
Vegetable stock or broth
2 tbsp
Lemon juice
3 cups
Couscous
1 tsp
Cinnamon
1 tsp
Red pepper or chili powder
1
Salt and pepper
2 tbsp
Oil
2 tsp
Cumin, ground
2 cups
Water