Side Pannel
Moroccan Vegetable Stew with Couscous
Moroccan Vegetable Stew with Couscous
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 2 tb Olive oil
- 1 lg Yellow onion; chopped
- 6 Cloves garlic; minced
- 2 Whole red potatoes; diced
- 1 c Carrot; diced
- 2 ts Cardamom; ground
- 1 Zucchini; cut in half and
- -sliced
- 1 Yellow squash; cut in
- -half-moons, sliced
- 1/2 Cauliflower florets
- 2 ts Curry powder
- 1 ts Salt
- 1 ts Black pepper; ground
- 1 ts Cayenne; ground
- 1/2 c Raisins or currants; soaked
- -15 minutes in warm water to
- -plump
- 16 oz Tomato; diced
- 15 oz Tomato sauce
- 2 tb Honey
- 15 oz Garbanzo beans
- 6 c Water
- 3 c Couscous; uncooked
- 1/2 c Dried figs; coarsely chopped
- 1/3 c Almonds; sliced
- 1 pt Plain yogurt; for garnish
- 1 bn Fresh mint; chopped, for
- -garnish
Directions
In a heavy stockpot, heat the olive oil and saute the onion, garlic,
potatoes, carrots, and cardamom. Stir until fragrant, then add the
zucchini, yellow squash, and cauliflower. Add curry powder, salt, black
pepper, and cayenne and stir. Drain the raisins and add to the pot along
with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and
simmer for 30 minutes, or until the vegetables are tender, adding up to 1
cup of water if the stew appears dry. While the stew is cooking, bring the
water to a boil in a saucepan and stir in the couscous. Cook for 1 minute,
then cover and turn off the heat, letting the couscous sit for 10 minutes.
After the couscous has sat for 5 minutes, stir the figs and almonds into
the stew. To serve, fluff up the couscous with a fork. Spoon a mound of
couscous on each plate and form a well in the center. Ladle a portion of
stew into the well. Garnish with several tablespoons of the yogurt and
fresh mint. Serve the remaining yogurt on the side.
potatoes, carrots, and cardamom. Stir until fragrant, then add the
zucchini, yellow squash, and cauliflower. Add curry powder, salt, black
pepper, and cayenne and stir. Drain the raisins and add to the pot along
with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and
simmer for 30 minutes, or until the vegetables are tender, adding up to 1
cup of water if the stew appears dry. While the stew is cooking, bring the
water to a boil in a saucepan and stir in the couscous. Cook for 1 minute,
then cover and turn off the heat, letting the couscous sit for 10 minutes.
After the couscous has sat for 5 minutes, stir the figs and almonds into
the stew. To serve, fluff up the couscous with a fork. Spoon a mound of
couscous on each plate and form a well in the center. Ladle a portion of
stew into the well. Garnish with several tablespoons of the yogurt and
fresh mint. Serve the remaining yogurt on the side.
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