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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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