Moroccan Vegetabes with Couscous

A few weeks ago, I had a thesis committee meeting. I was also, simultaneously, trying to crank out some changes to a purification protocol, so lab was demanding quite a bit of my time. Knowing this, Husband lovingly told me that he would just stay out of my hair and play playstation.... but first, could I wash a few loads of his clothes, pick up his clothes from the dry cleaner, and oh right, get him a few things from CVS because he is too lazy to run next door?

Times like these, it seems like I have no control over my life -- my life is either run by my PI or my husband -- and I feel the need to break free and rebel. I could protest and not do laundry, but sending Husband to the hospital stark naked doesn't seem like a good option for anyone involved, so I choose to rebel with my cooking. Ninety-five percent of the time, I cook based on what he likes, meaning I constantly pass over foods that I like (i.e., anything based with lots of vegetables). For example, Husband LOVES stromboli. I don't. But, because he loves it so much, I find myself rolling out dough twice a month and make him a huge stromboli and I eat a tiny bite-sized stromboli with a huge pile of steamed broccoli... and Husband is, of course, quite pleased with this arrangement. But when I'm totally stressed out, that's when I disregard his wants and needs in the kitchen, and make something that I'm craving. I thought this was fantastic... Husband picked out the chicken I cooked him on the side, choked down what was on his plate, and breathed a huge sigh of relief when order returned to the world as I once again returned to stromboli-making the following night.

Moroccan Vegetables with Couscous

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1 tsp ground coriander
• 2 tsp cumin
• 1 tsp cayenne
• 4 carrots, peeled and cut into 1" pieces
• 2 russet potatoes, cut into large chunks (peel if you dislike potato skin)
• 1 butternut squash, peeled, seeded, cut into 1" chunks
• 2 cups chopped whole plum tomatoes with juices
• 2 small zucchini, cut into 1" pieces
• 1 15-ounce can chickpeas
• 1 cup couscous (I use whole wheat)

Directions:

1. In a large pot, heat olive oil over medium high heat.
2. Stir in the onion and cook until tender (approx. 3 minutes). Stir in spices and cook until aroma is released. Stir in carrots, potatoes, and squash, and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary, add enough water so that vegetables are submerged. Bring to a simmer and cook for 20 minutes.
3. Stir in zucchini and continue to cook for 20 more minutes.
4. Stir in the chickpeas and season with salt and pepper if desired.
5. Serve hot over couscous.