Title: Moroccan Stew with Couscous
Categories: Vegetarian Soup Mideast
Yield: 4 Servings

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.

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias

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