| 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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