Sweet Moroccan Stew
The warm aroma of traditional Morrocan spices will fill your kitchen every time you make this this delicious stew. The natural sweetness of the carrots, yams, and squash is enhanced by brown sugar, raisins, and dried apricots.
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 t. ground cinnamon
- ½ t. ground ginger
- ½ t. ground turmeric
- ½ t. ground coriander
- ¼ t. ground nutmeg
- ¼ t. ground cloves
- ¼ t. cayenne pepper
- 2 c. water
- 2 carrots, peeled and sliced (about 2 cups)
- 1 large garnet yam, peeled and cubed (about 2 cups)
- 2 c. butternut or other winter squash, cubed
- one 15 oz can chickpeas, rinsed and drained
- ½ c. raisins
- ⅓ c. dried apricots, chopped
- 3 T brown sugar
- Salt to taste (about ½ t.)
- 1 c. couscous
- ⅓ c. slivered almonds for garnish
In a large pot or pressure cooker, sauté onion and garlic in a little water until soft. Add all the spices, stirring until onion is well coated. Add the 2 cups water along with the carrot, yam, squash, chickpeas, raisins, apricots, and brown sugar, and return to a boil. Cover and simmer for 40-45 minutes, stirring occasionally, until vegetables are very tender (if using a pressure cooker, cook for about 8 minutes at high pressure).
Meanwhile, place the couscous in a bowl. Add 1 ¾ c. boiling water and a pinch of salt. Let stand 5 minutes, then fluff with fork.
Serve stew over couscous and sprinkle with almonds.
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