• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Moroccan Stew with Couscous

  • Recipe Submitted by on

Category: Vegetables, Main Dish

 Ingredients List

  • ------------------------------------STEW------------------------------------
  • 1 tb Vegetable oil
  • 1 1/2 c Chopped onion
  • 2 Garlic cloves; minced
  • 3/4 ts Salt; divided
  • 1 ts Cinnamon, ground
  • 1/2 ts Ginger, ground
  • 1/2 ts Tumeric, ground
  • 1/4 ts Nutmeg, ground
  • 1/4 ts Red pepper, ground
  • 2 c -Water
  • 3 Cloves, whole
  • 2 c Sliced carrots
  • 2 c Cubed butternut squash
  • 2 c Chickpeas, cooked or canned
  • -(drained and rinsed)
  • 1 1/2 c Cubed sweet potato
  • 1/2 c Raisins
  • 1/3 c Chopped dried apricots
  • 3 tb Brown sugar, packed


1 c Couscous
1 3/4 c -Water

1/3 c 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 1/2 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 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a
fork. Serve the stew over the couscous and top with the chopped almonds.

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