Spiced Plant-Based Meat and Vegetable Couscous

Name: Spiced Plant-Based Meat and Vegetable Couscous
Yield: Serves 4 to 6
Ingredients: ¼ cup, extra-virgin olive oil, divided, plus extra for drizzling; 1½ cups, couscous; 1 , zucchini, cut into ½-inch pieces; 2 , red bell peppers, stemmed, seeded, and cut into ½-inch pieces; ½ teaspoon, table salt; 4 , garlic cloves, minced; 2 teaspoons, ras el hanout; 1 teaspoon, grated lemon zest, plus lemon wedges for serving; 12 ounces, plant-based ground meat; 1¾ cups, vegetable broth; 1 tablespoon minced fresh, marjoram

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Inspired by the alluring flavor combo of ras el hanout and lemon that's so common in many North African cuisines, we hit upon the idea of this easy, one-pan spiced couscous.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME45 minutes

Spiced Plant-Based Meat and Vegetable Couscous

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Inspired by the alluring flavor combo of ras el hanout (a warm spice blend that usually includes cumin, cinnamon, coriander, and cloves) and lemon that's so common in many North African cuisines, we hit upon the idea of this easy, one-pan s...

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