Moroccan Stew With Couscous

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Moroccan Stew With Couscous

 

Stew:

1 tbsp. vegetable oil

1 1/2 cups chopped onion

2 garlic cloves, minced

3/4 tsp. salt, divided

1 tsp. cinnamon, ground

1/2 tsp. ginger, ground

1/2 tsp. tumeric, ground

1/4 tsp. nutmeg, ground

1/2 tsp. hot red pepper, ground

2 cups water

3 cloves, whole

2 cups sliced carrots

2 cups cubed butternut squash

2 cups chickpeas, cooked or canned, drained and rinsed

1 1/2 cups cubed sweet potato

1/2 cup raisins

1/3 cup chopped dried apricots

3 tbsps. brown sugar, packed

 

Couscous

1 cup couscous

1 3/4 cup water

 

Topping:

1/3 cup chopped blanched almonds

 

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.

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.

Makes 4 servings.

 

 

 

 

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