Moroccan Couscous

If my mom tells me it's a 10 and a winning recipe, it is.

INGREDIENTS
- 1 cup couscous
- 1 cup veggie stock
- 1 tbsp Vegan Earth Balance (friendly butter)
- 1 tsp extra virgin olive oil
- 1/4 of a large red onion, chopped
- 2 peaches with the skin off, chopped
- 2 tbsp sun dried tomatoes, chopped
- 7 black kalamata olives, chopped
- shake of ground cinnamon

METHOD
1. To cook couscous, just add 1 cup of stock (or water), the Vegan Earth Balance and 1 cup of couscous in a pot. Bring to boil then remove from heat. Cover for 5 minutes and fluff with fork.
2. You can transfer the couscous to a bowl, rinse the pot and add the olive oil and onions. Medium heat.
3. Once the onions are soft, add the peaches and two to three shakes of cinnamon. Stir. Keep on stove, stirring for 4 minutes or until peaches are warmed through. Medium heat.
4. Put the couscous back into the pot with all of the ingredients and stir.
5. Tada.

sauteing red onion and peach

sun dried tomatoes

moroccan couscous!

My mom has always and forever been the best cook. The woman that gives me her recipes and I still can't get it as good as she does. She started cooking delicious meals for me when I ate a typical North American diet and continued into my vegetarian diet when I was 9 which migrated into my vegan diet. She googled and bought new recipe books, never afraid to try new recipes even when she had no idea what she was making. That's my mother goose! So if she says its a 10, believe her!