Side Pannel
Moroccan Stew with Couscous
Moroccan Stew with Couscous
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
COUSCOUS
1 c Couscous
1 3/4 c -Water
TOPPING
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.
1 c Couscous
1 3/4 c -Water
TOPPING
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
