Title: Moroccan Vegetable Stew With Couscous
Categories: Entree Grain Moroccan
Yield: 8 Servings

2	tb	Olive oil
1	lg	Yellow onion -- chopped
6		Cloves garlic -- minced
2		Whole red potatoes -- diced
1	c	Carrot -- diced
2	ts	Cardamom -- ground
1		Zucchini -- cut in half and
1		Yellow squash -- cut in
		Half-moons
1/2		Cauliflower florets
2	ts	Curry powder
1	ts	Salt
1	ts	Black pepper -- ground
1	ts	Cayenne -- ground
1/2	c	Raisins or currants --
		Soaked 15 minutes
16	oz	Tomato -- diced
15	oz	Tomato sauce
2	tb	Honey
15	oz	Garbanzo beans
6	c	Water
3	c	Couscous -- uncooked
1/2	c	Dried figs -- coarsely
		Chopped
1/3	c	Almonds -- sliced
1	pt	Plain yogurt -- for garnish
1	bn	Fresh mint -- chopped, for
		Garnish
		Sliced
		Sliced
		In warm water
		To plump

In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini, yellow squash, and cauliflower. Add curry powder, salt, black pepper, and cayenne and stir. Drain the raisins

and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes. After the couscous has sat for 5 minutes, stir the figs and almonds

into the stew. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint. Serve the remaining yogurt on the sid

e.

Recipe By : Jump Up & Kiss Me/tpogue@idsonline.com

From: Dave Date: 11 Jan 97 Around The World Recipes List (Read-Only) Ä

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