Moroccan stew with couscous
Yield: 4 servings ---
Ingredients:
- 1 tb Vegetable oil 3 Cloves whole
- 1 1/2 c Chopped onion 2 c Sliced carrots
- 2 Garlic cloves; minced 2 c Cubed butternut squash
- 3/4 ts Salt; divided 2 c Chickpeas cooked or canned
- 1 ts Cinnamon ground -(drained and rinsed)
- 1/2 ts Ginger ground 1 1/2 c Cubed sweet potato
- 1/2 ts Tumeric ground 1/2 c Raisins
- 1/4 ts Nutmeg ground 1/3 c Chopped dried apricots
- 1/4 ts Red pepper ground 3 tb Brown sugar packed
- 2 c -Water ----------------------------------COUSCOUS----------------------------------
- 1 c Couscous 1 3/4 c -Water ----------------------------------TOPPING----------------------------------
- 1/3 c Chopped blanched almonds
Instructions:
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. Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias
