Moroccan Stew With Couscous Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
STEW
1 tbsp: Vegetable oil,
1 1/2 cup: Chopped onion,
2: Garlic cloves, minced
3/4 tsp: Salt, divided
1 tsp: Cinnamon, ground
1/2 tsp: Ginger, ground
1/2 tsp: Tumeric, ground
1/4 tsp: Nutmeg, ground
1/4 tsp: Red pepper, ground
2 cup: -Water,
3: Cloves, whole
2 cup: Sliced carrots,
2 cup: Cubed butternut squash,
2 cup: Chickpeas, cooked or canned, drained and rinsed
1 1/2 cup: Cubed sweet potato,
1/2 cup: Raisins,
1/3 cup: Chopped dried apricots,
3 tbsp: Brown sugar, packed
COUSCOUS
1 cup: Couscous,
1 3/4 cup: -Water,
TOPPING
1/3 cup: Chopped blanched almonds,
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 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 from luhu.jp
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 from luhu.jp