Moroccan Stew with Couscous
Yield
4 servingsPrep
30 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stew | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ¾ | teaspoon |
salt
divided |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | cups |
water
|
|
| 3 | each |
cloves, whole
|
*
|
| 2 | cups |
carrots
sliced |
|
| 2 | cups |
butternut squash
cubed |
*
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked or canned, (drained and rinsed) |
|
| 1 ½ | cups |
sweet potatoes, or yams
cubed |
|
| ½ | cup |
raisins, seedless
|
|
| ⅓ | cup |
apricots
dried, chopped |
*
|
| 3 | tablespoons |
brown sugar
packed |
|
| Couscous | |||
| 1 | cup |
couscous
|
|
| 1 ¾ | cups |
water
|
|
| Topping | |||
| ⅓ | cup |
almonds
blanched, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stew | |||
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3.8 | ml |
salt
divided |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 473 | ml |
water
|
|
| 3 | each |
cloves, whole
|
*
|
| 473 | ml |
carrots
sliced |
|
| 473 | ml |
butternut squash
cubed |
*
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked or canned, (drained and rinsed) |
|
| 355 | ml |
sweet potatoes, or yams
cubed |
|
| 118 | ml |
raisins, seedless
|
|
| 79 | ml |
apricots
dried, chopped |
*
|
| 45 | ml |
brown sugar
packed |
|
| Couscous | |||
| 237 | ml |
couscous
|
|
| 414 | ml |
water
|
|
| Topping | |||
| 79 | ml |
almonds
blanched, chopped |
*
|
Directions
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 ½ teaspoon 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 ¼ teaspoon salt.
Let stand 5 minutes, then fluff with a fork.
Serve the stew over the couscous and top with the chopped almonds.
