Categories: Main dish, Vegetables
      Yield: 4 servings
      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
      2 c  -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
  1 3/4 c  -Water

    1/3 c  Chopped blanched almonds
  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.

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