I rang in the new year at a house full of friends and the next day with a hangover from hell and several a Chrissy Teigan recipe. I had literally zero desire to cook (or get out of bed), but I had bought all the ingredients a few days prior and it was cook them or toss them…so… soy-glazed pork chops and veg for the win. I’ve never cooked anything with a Moroccan spice component myself, but I must say this was super easy and actually restored my body. Well, almost.

And couscous that was spicy AND sweet. You know I was all about that.

The finished product, aka Hangover Helper. I feel like Chrissy would approve.

Veggie Couscous with Spicy Pine Nuts
Veggies
- 2 T. olive oil
- 1 onion, chopped
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- 1 pound sweet potato, cut into 1.5″ chunks
- 1 pound zucchini, cut into 2″ chunks (or larger, they really disintegrate)
- 1.5 c. chicken broth
Pine Nuts & Couscous
- 1/3 c. pine nuts
- 2 tsp. olive oil
- 1/4 tsp. cayenne pepper
- Kosher salt
- 1.5-2 c. chicken broth (amount on package instruction)
- 1 box of couscous (5.4oz was fine)
- 1/3 c. dried cranberries
- 1/4 c. fresh cilantro
- In a large pot/dutch oven, heat 2 T. olive oil over medium heat.
- Add onion, saute until tender, about 7 min.
- Add cinnamon, cumin, cayenne, 1.5 tsp salt and stir for one min.
- Add the potato, zucchini and broth, bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Season to taste with salt.
- While the veggies are cooking, prepare couscous according to package instruction, making sure to use broth rather than water.
- In a small pan, combine pine nuts, 2 tsp. olive oil, cayenne, and a pinch of salt. Saute for about 5 minutes, until the nuts begin to become fragrant.
- When couscous is done cooking, fluff with fork and mix in the pine nuts and dried cranberries.
- On a platter, layer the couscous, then veg (and some broth), top with cilantro, and ground black pepper. Drizzle with more olive oil if desired.