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Moroccan Stew With Couscous

Cuisine: Moroccan
Type: Lamb
Courses: Vegetarian
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 1/2 cups 93g / 3.3ozChopped onion
2   Garlic cloves - minced
3/4 teaspoon 3.8mlSalt - divided
1 teaspoon 5mlCinnamon - ground
1/2 teaspoon 2.5mlGinger - ground
1/2 teaspoon 2.5mlTurmeric - ground
1/4 teaspoon 1.3mlNutmeg - ground
1/4 teaspoon 1.3mlRed pepper - ground
2 cups 474ml- water
3   -- whole
2 cups 220g / 7.8ozSliced carrots
2 cups 396g / 13ozCubed butternut squash
2 cups 474mlChickpeas - cooked or canned
  And rinsed)
1 1/2 cups 355mlCubed sweet potato
1/2 cup 80g / 2.8ozRaisins
1/3 cup 48g / 1.7ozChopped dried apricots
3 tablespoons 45mlBrown sugar - packed
1 cup 237mlCouscous
1 3/4 cups 414ml- water
1/3 cup 30g / 1.1ozChopped 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.

Wholesome Harvest - by Carol Gelles


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