Moroccan Stew With Couscous

Recipe Ingredients

		Stew
1 tablespoon	15ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Chopped onion
2		Garlic cloves - minced
3/4 teaspoon	3.8ml	Salt - divided
1 teaspoon	5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Ginger - ground
1/2 teaspoon	2.5ml	Turmeric - ground
1/4 teaspoon	1.3ml	Nutmeg - ground
1/4 teaspoon	1.3ml	Red pepper - ground
2 cups	474ml	- water
3		-- whole
2 cups	220g / 7.8oz	Sliced carrots
2 cups	396g / 13oz	Cubed butternut squash
2 cups	474ml	Chickpeas - cooked or canned
		And rinsed)
1 1/2 cups	355ml	Cubed sweet potato
1/2 cup	80g / 2.8oz	Raisins
1/3 cup	48g / 1.7oz	Chopped dried apricots
3 tablespoons	45ml	Brown sugar - packed
		Couscous
1 cup	237ml	Couscous
1 3/4 cups	414ml	- water
		Topping
1/3 cup	30g / 1.1oz	Chopped blanched almonds

Recipe Instructions

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

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