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 |
STEW
COUSCOUS
TOPPING
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