| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Moroccan | Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 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 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 Water |
| 1/3 | c | Chopped blanched almonds |
INSTRUCTIONS
STEW COUSCOUS TOPPING 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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