Moroccan Vegetable Stew

[Guest guest]

I found this in the Feb. 2006 issue of Good Housekeeping.

Nice to see a vegetarian main dish. Very flavorful also.

 

Moroccan Vegetable Stew

 

1 tbl. olive oil

1 med. onion, cut into 1/2-inch pieces

2 garlic cloves, crush and press

1 tsp. curry powder

1 tsp. cumin

1 can (15 to 19 oz.) garbanzo beans, rinsed & drained

1 can (14 oz) stewed tomatoes

1 (14 1/2 oz.) can vegetable broth or 1 3/4 cups fresh veg. broth

2 lg. carrots, sliced diagonally 3/4-inch thick slices

10 ounces couscous (boxed)

1 med. zucchini, cut in half lengthwise and then 1-inch slices

1/3 cup golden raisins (they won't taste like fruit in this dish)

2 tbls. cilantro, fresh chopped

 

In skillet heat oil over medium heat, add onion and cook 5 minutes, add

garlic, curry powder, and cumin and cook 30 seconds.

Add beans, tomatoes, broth and carrots and heat to a boil.

Reduce heat to medium and cover skillet and cook 5 minutes.

Prepare couscous according to instructions.

Into bean mixture in skillet, stir in zucchini and raisins, cover and cook 5

minutes or until zucchini is tender, stir occasionally.

To serve take 2 forks and fluff couscous, divide couscous between

4 plates. Spoon vegetable stew over rice and top with cilantro.

 

 

 

 

 

 

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