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home > recipes > soups > moroccan vegetable stew with couscous
* Exported from MasterCook Mac * Moroccan Vegetable Stew with Couscous Recipe By : Jump Up & Kiss Me/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Main Dish Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 large yellow onion -- chopped 6 cloves garlic -- minced 2 whole red potatoes -- diced 1 cup carrot -- diced 2 teaspoons cardamom -- ground 1 zucchini -- cut in half and -- sliced 1 yellow squash -- cut in half-moons -- sliced 1/2 cauliflower florets 2 teaspoons curry powder 1 teaspoon salt 1 teaspoon black pepper -- ground 1 teaspoon cayenne -- ground 1/2 cup raisins or currants -- soaked 15 minutes -- in warm water -- to plump 16 ounces tomato -- diced 15 ounces tomato sauce 2 tablespoons honey 15 ounces garbanzo beans 6 cups water 3 cups couscous -- uncooked 1/2 cup dried figs -- coarsely chopped 1/3 cup almonds -- sliced 1 pint plain yogurt -- for garnish 1 bunch fresh mint -- chopped, for garnish 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. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 642 Calories; 11g Fat (15% calories from fat); 24g Protein; 116g Carbohydrate; 7mg Cholesterol; 655mg Sodium NOTES : The Jump Up and Kiss Me Spicy Vegetarian Cooking by Jennifer Trainer Thompson was called to the attention of the Food/Wine group by Brenda Adams. Thanks Brenda, it's a wonderful cookbook published by Ten Speed Press of Berkeley, CA. Serves 6 to 8 Moroccan food is startlingly aromatic. Perfumed with the fragrance of cardamom and accented with the sweetness of currants, one bite of this spicy stew will have you thinking you've just arrived in the city of Fez for a culinary adventure. It's delicious served with Fennel Salad _____

Moroccan Vegetable Stew with Couscous


average rating = 5 stars(5.00001 comment available)
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Recipe Alert This is Found in... Most Emailed Recipes
(posted September 2, 1996)

* Exported from MasterCook Mac *

Moroccan Vegetable
Stew with Couscous

Recipe By : Jump Up &
Kiss Me/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
olive oil
1 large yellow
onion -- chopped
6 cloves
garlic -- minced
2 whole red potatoes -- diced
1 cup
carrot -- diced
2 teaspoons
cardamom -- ground
1
zucchini -- cut in half and
-- sliced
1 yellow
squash -- cut in half-moons
-- sliced
1/2
cauliflower florets
2 teaspoons
curry powder
1 teaspoon
salt
1 teaspoon black pepper -- ground
1 teaspoon
cayenne -- ground
1/2 cup raisins or currants -- soaked 15 minutes
-- in warm water
-- to
plump
16 ounces
tomato -- diced
15 ounces
tomato sauce
2 tablespoons
honey
15 ounces garbanzo
beans
6 cups water
3 cups
couscous -- uncooked
1/2 cup dried figs -- coarsely chopped
1/3 cup almonds -- sliced
1 pint plain yogurt -- for
garnish
1 bunch fresh
mint -- chopped, for garnish

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.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 642 Calories; 11g
Fat (15% calories from fat); 24g Protein; 116g Carbohydrate; 7mg Cholesterol; 655mg Sodium

NOTES : The Jump Up and
Kiss Me Spicy Vegetarian Cooking by Jennifer Trainer Thompson was called to the attention of the Food/
Wine group by Brenda Adams. Thanks Brenda, it's a wonderful cookbook published by Ten Speed Press of Berkeley, CA.

Serves 6 to 8
Moroccan food is startlingly
aromatic. Perfumed with the fragrance of cardamom and accented with the sweetness of currants, one bite of this spicy stew will have you thinking you've just arrived in the city of Fez for a culinary adventure. It's delicious
served with
Fennel Salad

_____




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from Little Rock, Arkansas, United States wrote:3  3

it was amazing when i made it at home...i've never had better
5 starsNovember 2, 2002


 
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