Recipes Ebooks for Sale      -      Wine Gifts from Hammacher

Search for anything:


Moroccan Stew With Couscous

moroccan, soups, vegetarian

----STEW----
1 tablespoon vegetable oil
1 1/2 cup chopped onion
2 garlic cloves; minced
3/4 teaspoon salt; divided
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon tumeric, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon red pepper, ground water
3 cloves, whole
2 cup sliced carrots
2 cup cubed butternut squash
2 cup chickpeas, cooked or canned (draine; d and rinsed)
1 1/2 cup cubed sweet potato
1/2 cup raisins
1/3 cup chopped dried apricots
3 tablespoon brown sugar, packed
----COUSCOUS----
1 cup couscous water
----TOPPING----
1/3 cup 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. Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias

Yield: 4 servings



Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes
MSN Search


The recipes found in this website have been compiled from different websites
Sponsors

MySpace Layouts - MySpace Graphics - Brazil Phone Cards