Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Moroccan Stew With Couscous

Recipe from: Wholesome Harvest by Carol Gelles, ISBN: 0-316-30735-1

1 tablespoon Vegetable oil
1 ½ C Chopped onion
2 garlic cloves, minced
¾ teaspoon Salt, divided
1 teaspoon Cinnamon, ground
½ teaspoon ginger, ground
½ teaspoon Tumeric, ground
¼ teaspoon Nutmeg, ground
¼ teaspoon Red pepper, ground
2 c Water
3 Cloves, whole
2 c Sliced carrots
2 c Cubed butternut squash
2 c Chickpeas, cooked, or canned and rinsed
1 ½ c Cubed sweet potato
½ c Raisins
⅓ c Chopped dried apricots
3 tablespoon Brown sugar, packed

1 c Couscous
1 ¾ c Water

⅓ 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 ½ teaspoon. 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 ¼ 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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