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Moroccan Stew With Couscous

Recipe name:
Moroccan Stew With Couscous

Recipe category:
Main Dish

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Recipe detials: Moroccan Stew with Couscous

STEW 1 tb Vegetable oil 1 1/2 c Chopped onion 2 Garlic cloves; minced 3/4 ts Salt; divided 1 ts Cinnamon, ground 1/2 ts Ginger, ground 1/2 ts Tumeric, ground 1/4 ts Nutmeg, ground 1/4 ts Red pepper, ground 2 c -Water 3 Cloves, whole 2 c Sliced carrots 2 c Cubed butternut squash 2 c Chickpeas, cooked or canned -(drained and rinsed) 1 1/2 c Cubed sweet potato 1/2 c Raisins 1/3 c Chopped dried apricots 3 tb Brown sugar, packed --COUSCOUS -- 1 c Couscous 1 3/4 c -Water --TOPPING -- 1/3 c Chopped blanched almonds 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.

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Moroccan Stew With Couscous

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