INGREDIENTS

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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