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.
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