Moroccan Vegetable Hotpot With Couscous

How would you finish [this] sentence? “One thing have I desired of the Lord; that will I seek after _________.” What is the greatest desire and longing of your heart? In the answer to that question lies the explanation for much of what we do – our choices, our priorities, our use of time, the way we spend money, the way we respond to pressure, whom or what we love. [King] David’s answer (see Psm. 27:4) reveals why God could say, “This man’s heart beats like mine.”

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Moroccan	Schwartz, Schwartz1	4	Servings

INGREDIENTS

1		Potato, diced
1		Parsnip, diced
2		Carrots, sliced
1	T	Olive oil
1		Red pepper, diced
1		198 gram tin sweetcorn
		drained 7 oz
2	t	Schwartz Moroccan Stir-Fry
		Seasoning
6		Prunes, halved
1	T	Plain flour
2	T	Tomato puree
1	T	Red wine vinegar
1	T	Worcestershire sauce
450		Vegetable stock, 3/4 pint
175	g	Couscous, 6 oz
1		Vegetable stock cube

INSTRUCTIONS

Par-boil the potato, parsnip and carrots in a large saucepan for 3-4
minutes. Drain. Heat the oil in a large saucepan and fry all the
vegetables with 1 tsp Moroccan Stir-Fry Seasoning for 4-5 minutes.  Add
the prunes and flour and cook for 1 minute. Mix the tomato puree,
vinegar and Worcestershire sauce with the stock and add to the pan.
Bring to the boil. Cover and simmer gently for 20 minutes, stirring
occasionally.  Meanwhile, place the couscous in a bowl. Dissolve the
stock cube in  450 ml (3/4 pint) boiling water and pour over the
couscous with the  remaining 1 tsp Moroccan Stir-Fry Seasoning. Allow
to stand for 10  minutes until all the liquid is absorbed. Serve with
the Vegetable  Hotpot.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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