Moroccan Style Garden Veggies and Chickpeas with Couscous

Products Used: GB VEGGIE BURGERS GARDEN
Servings: 25

Ingredients

3 3/4 cups (925 mL) Couscous
2 tbsp (30 mL) Olive oil
1 diced
4 cloves minced
2 tsp (10 mL) each
1 tsp (5 mL) each
3 lb (1.5 kg) sliced 1/2 inch (2 cm) thick on bias
1 cup (250 mL) raisins
2 cups (500 mL) water
1/4 cup (60 mL) honey
18 Gardenburger* Original patties
3 cans (19 oz/540 mL each) drained and rinsed
2 bags (100 g each) slivered or sliced
1/2 cup (125 mL) chopped
4 cut into wedges

Directions

"1. Prepare couscous according to package directions and keep warm until ready to use.
2. Heat oil in large, heavy-bottomed saucepan over medium heat. Saute onion and garlic until softened. Stir in cumin, cinnamon, pepper and turmeric for 1 minute or until fragrant.
3. Stir in carrots, raisins, water and honey; bring to a simmer. Cover and cook for 10 minutes or until carrots are tender-crisp.
4. Meanwhile, place Gardenburger* Original patties onto parchment paper-lined sheet pan and bake in 400º F oven for 15 to 20 minutes or until internal temperature is 165º F (74º C). Chop and stir into carrot mixture with chickpeas and almonds. Cover and cook for 3 minutes to heat through.
5. Place about 1/2 cup (125 mL) of the couscous onto each serving dish and top with about 3/4 cup (175 mL) of the Gardenburger* mixture. Garnish with parsley and a wedge of lemon. "