Moroccan Vegetable Stew With Couscous

CATEGORY	CUISINE	TAG	YIELD
Grains	Moroccan	Main dish, Posted	8	Servings

INGREDIENTS

2	T	Olive oil
1		Yellow onion, chopped
6		Cloves garlic, minced
2		Whole red potatoes, diced
1	c	Carrot, diced
2	t	Cardamom, ground
1		Zucchini, cut in half and
		sliced
1		Yellow squash, cut in
		half-moons sliced
1/2		Cauliflower florets
2	t	Curry powder
1	t	Salt
1	t	Black pepper, ground
1	t	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	T	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		Fresh mint, chopped for
		garnish

INSTRUCTIONS

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.  NOTES : The Jump Up and Kiss Me
Spicy Vegetarian Cooking by Jennifer  Trainer Thompson was called to
the attention of the Food/Wine group by  Brenda Adams.  Thanks Brenda,
it's a wonderful cookbook published  by  Ten Speed Press of Berkeley,
CA. Serves 6 to 8 Moroccan food is  startlingly aromatic. Perfumed with
the fragrance of cardamom and  accented with the sweetness of currants,
one bite of this spicy stew  will have you thinking you've just arrived
in the city of Fez for a  culinary adventure. It's delicious served
with Fennel Salad Recipe  by: Jump Up & Kiss
Me/pg86/tpogue@idsonline.com  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on May  13, 1998

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