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Title: MOROCCAN STEW WITH COUSCOUS
Categories: Main dish, Vegetables
Yield: 4 servings
---------------------------STEW---------------------------------
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
--------------------------COUSCOUS-------------------------------
1 c Couscous
1 3/4 c -Water
--------------------------TOPPING-------------------------------
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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