1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander seeds
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 pinch of saffron (rubbed together with your fingers to grind it)
dash of ground cloves
dash of ground nutmeg teaspoon olive oil
8 ounces vegetarian soy crumbles
1/2 yellow onion, diced
2 cloves of garlic minced
1/2 of a large orange fleshed sweet potato, diced
1 (14.5 ounce) can of diced tomatoes, undrained
1 cup of water
1 1/2 cups cooked couscous (omit the fat when cooking)
- Mix together the first 10 ingredients in a small bowl and set aside until needed.
- Heat oil in a large skillet over medium heat, add the onion and garlic and cooked for about 3 minutes. Add the vegetarian crumbles, sweet potatoes, and spices. Cook until fragrant, stirring constantly. Add the diced tomatoes and the water; bring to simmer. Cover and allow to simmer for 10 minutes or until the sweet potatoes are tender.
- Serve over couscous and enjoy.
Serving size is 3/4 cup of the Moroccan Faux-Beef and 1 cup of the couscous= 4 points