Moroccan Vegetable Stew And Coucous - Country Living Recipe

Moroccan Vegetable Stew And Coucous - Country Living Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 small: Onion, finely chopped
-seeded, and chopped
1 T: Chopped peeled fresh,
1 small: , (about 3/4 lb) eggplant,
-gingerroot,
-cut into 1/2-inch cubes,
1 T: Olive oil,
1 medium: Zucchini, cut into
2 Cloves: garlic, finely
-1/4: -inch-thick slices,
-chopped,
1/2 cup: Water,
1 t: Curry powder,
1/2 t: Salt,
1/2 t: Ground cinnamon,
1/3 cup: Dark seedless raisins,
1/4 t: Turmeric,
1 t: Honey,
3 large: Ripe tomatoes, halved,
2 cup: Couscous,

Directions:

1. In 2-quart microwave-safe bowl, combine onion, gingerroot, and oil;
microwave on medium (50 percent) 1 minute. Stir in garlic, curry
powder, cinnamon, and turmeric; cover and microwave on medium 1
minute.

2. Reserve 1/2 C chopped tomatoes; add remaining tomatoes, the
eggplant, zucchini, water, and salt to onion mixture. Cover and
microwave on high (100 percent) 6 minutes. Stir, cover, and microwave
on medium 5 minutes. Add reserved tomatoes, the raisins, and honey;
stir, cover, and let stand 5 minutes.

3. Meanwhile, prepare couscous following package directions. To serve,
mound some of couscous onto each of 4 serving plates. Make a well in
center of couscous and fill each with stew mixture.

Country Living/Sept/94 Scanned & fixed by Di Pahl &
Submitted By DIANE PAHL On 10-02-94


Source from luhu.jp