Moroccan stew with couscous

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1½ cup Chopped onion
2 \N Garlic cloves; minced
¾ teaspoon Salt; divided
1 teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
½ teaspoon Tumeric, ground
¼ teaspoon Nutmeg, ground
¼ teaspoon Red pepper, ground Water
3 \N Cloves, whole
2 cups Sliced carrots
2 cups Cubed butternut squash
2 cups Chickpeas, cooked or canned (drained and rinsed)
1½ cup Cubed sweet potato
½ cup Raisins
⅓ cup Chopped dried apricots
3 tablespoons Brown sugar, packed
1 cup Couscous Water
⅓ cup Chopped blanched almonds




For the stew: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened.

Add ½ tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil.

Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender.

For the couscous: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining ¼ teaspoon salt. Let stand 5 minutes, then fluff with a fork.

Serve the stew over the couscous and top with the chopped almonds.

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias

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