Moroccan Vegetable Stew with Couscous

We found this one originally in a cookbook called Jump Up and Kiss Me. We’ve modified it a bit as we cook it several times each fall and winter. It freezes pretty well for leftovers.

Serves 6 to 8

Ingredients:

 

• 2 Tbs olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 2 red potatoes, diced
• 1 cup diced carrots
• 2 Tbs ground cardamom
• 1 zucchini, cut in half and sliced
• 1 yellow squash, cut in half-moons and sliced
• 1/2 cauliflower, cut into florets
• 2 tsp curry powder
• 1 tsp ground white pepper
• 1/2 cup raisins or currants (soak 15 min in warm water to plump)
• 1 16-oz can diced tomatoes
• 1 15-oz can tomato sauce
• 2 Tbs honey
• 1 15-oz can garbanzo beans
• 6 cups water
• 3 cups uncooked couscous
• 1/2 cup dried figs, coarsley chopped
• 1/3 cup sliced almonds

 

Directions:

 

1. In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, add zucchini, yellow squash, and cauliflower. Add curry powder and pepper and stir.
2. Drain the raisins and add to the pot, with tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, adding up to 1 cup water if stew appears dry.
3. While stew is cooking, cook couscous according to directions.
4. After couscous sits, stir figs and almonds into the stew
5. Fluff up the cousous and spoon a mound of couscous on each plate. Form a well in the center and ladle stew into the well.

Tags: Plan