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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --stew--

  3. 1 tablespoon vegetable oil

  4. 1 1/2 cups chopped onion

  5. 2 garlic cloves -- minced

  6. 3/4 teaspoon salt -- divided

  7. 1 teaspoon cinnamon -- ground

  8. 1/2 teaspoon ginger -- ground

  9. 1/2 teaspoon turmeric -- ground

  10. 1/4 teaspoon nutmeg -- ground

  11. 1/4 teaspoon red pepper -- ground

  12. 2 cups - water

  13. 3 cloves -- whole

  14. 2 cups sliced carrots

  15. 2 cups cubed butternut squash

  16. 2 cups chickpeas -- cooked or canned

  17. and rinsed)

  18. 1 1/2 cups cubed sweet potato

  19. 1/2 cup raisins

  20. 1/3 cup chopped dried apricots

  21. 3 tablespoons brown sugar -- packed

  22. --couscous--

  23. 1 cup couscous

  24. 1 3/4 cups - water

  25. --topping--

  26. 1/3 cup chopped blanched almonds

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender.

  4. 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.

  5. Serve the stew over the couscous and top with the chopped almonds.

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