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Name: Moroccan Stew with Couscous
Prep time: 30 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Nutmeg, ground; COUSCOUS; 2 c butternut squash Cubed; 2 c carrots Sliced; 1 c Couscous; 1 1/2 c Onions chopped; 1/2 ts Ginger, ground; TOPPING; 1/3 c almonds Chopped, blanched; 3 whole Cloves; 1/3 c dried apricots Chopped; 2 c Chickpeas cooked or canned; 1 tb Vegetable oil; 1 1/2 c sweet potato Cubed; 3 tb Brown Sugar Packed; STEW; 1 ts Cinnamon, ground; 1/4 ts Red pepper, ground; 2 c Water; 1/2 c Raisins; 1 3/4 c Water; 2 Garlic minced; 3/4 ts Salt divided; 1/2 ts Tumeric, ground

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INGREDIENTS

1/4 ts Nutmeg, ground
COUSCOUS
2 c butternut squash ; Cubed
2 c carrots ; Sliced
1 c Couscous
1 1/2 c Onions ; chopped
1/2 ts Ginger, ground
TOPPING
1/3 c almonds ; Chopped, blanched
3 whole Cloves
1/3 c dried apricots ; Chopped
2 c Chickpeas ; cooked or canned
1 tb Vegetable oil
1 1/2 c sweet potato ; Cubed
3 tb Brown Sugar ; Packed
STEW
1 ts Cinnamon, ground
1/4 ts Red pepper, ground
2 c Water
1/2 c Raisins
1 3/4 c Water
2 Garlic ; minced
3/4 ts Salt ; divided
1/2 ts Tumeric, ground

Servings

INSTRUCTIONS

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.

NOTES

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Moroccan Stew with Couscous

1/4 ts Nutmeg, ground 
  COUSCOUS 
2 c butternut squash Cubed
2 c carrots Sliced
1 c Couscous 
1 1/2 c Onions chopped
1/2 ts Ginger, ground 
  TOPPING 
1/3 c almonds Chopped, blanched
3 whole Cloves 
1/3 c dried apricots Chopped
2 c Chickpeas cooked or canned
1 tb Vegetable oil 
1 1/2 c sweet potato Cubed
3 tb Brown Sugar Packed
  STEW 
1 ts Cinnamon, ground 
1/4 ts Red pepper, ground 
2 c Water 
1/2 c Raisins 
1 3/4 c Water 
2  Garlic minced
3/4 ts Salt divided
1/2 ts Tumeric, ground

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.

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Nutrition

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Serving Size: 1 Serving (661g)
Recipe Makes: 4

Calories: 1062
Calories from Fat: 135 (13%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 5.3g
Cholesterol 0mg		0 %
Sodium 138mg		5 %
Potassium 2392.5mg		63 %
Total Carbohydrate 208.1g		61 %
	Dietary Fiber 33.9g	135 %
	Sugars, other 174.3g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1062

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