Moroccan
Stew
When I was growing up, we often had a dish called
simply “stew.” I hated it. I think it was stew meat,
onions, carrots, tomatoes and a bay leaf, put in a crock pot
and left for hours. But stew can be yummy. This recipe is one
of my favorites and takes advantage of the abundance of produce
in the fall.
1 tb olive oil
11⁄4 c 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 c Water
3 Cloves, whole
2 c Sliced carrots
2 c Cubed butternut squash
2 c garbonzo beans, cooked or canned
-(drained and rinsed)
11⁄2 c Cubed sweet potato
1⁄2 c Raisins
3 tb Brown sugar, packed
1 c Couscous
1 3/4 c -Water
1/3 c Chopped blanched almonds
Directions: In a four-quart saucepan, heat the olive oil. Add
the onion and garlic. Cook, stirring, until onions are translucent.
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 carrots, squash,
garbonzo beans, sweet potato, raisins, and brown sugar, and
return to a boil. Reduce the heat and simmer uncovered, stirring
occasionally, 40 to 45 minutes, or until sweet potato is tender.
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.
Serves 2.
