Rockin' Moroccan Stew
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil (80 ml)1 clove
Garlic (crushed)1 cup
Soy (125 ml chunks)1 tsps
Thyme (2 ml)1 tsps
Ginger (1 ml, ground)1 tsps
Nutmeg (1 ml, ground)1 tsps
Cinnamon (1 ml, ground)1 pinch
Chili Flakes3 tbsps
Brown Sugar (45 ml)1 pinch
Saffron3 cups
Couscous (750 ml)4.5 cups
Water (1125 ml boiling)Directions:
1
Method 1
2
In the wok, heat the oil and sauté the onion and garlic
3
Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently
4
Add the vegetable stock, prunes, apricots and the liquid from the artichokes
5
Cover and simmer for 20 minutes or until the vegetables are tender
6
Stir in the artichokes, olives, brown sugar and saffron
7
Simmer for another 5 to 10 minutes
8
While you are waiting, toast the almonds in a dry frying pan
9
In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes
10
Fluff the couscous with a fork
11
Serve the stew over the couscous and garnish with toasted almonds
12
In the wok, heat the oil and sauté the onion and garlic
13
Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently
14
Add the vegetable stock, prunes, apricots and the liquid from the artichokes
15
Cover and simmer for 20 minutes or until the vegetables are tender
16
Stir in the artichokes, olives, brown sugar and saffron
17
Simmer for another 5 to 10 minutes
18
While you are waiting, toast the almonds in a dry frying pan
19
In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes
20
Fluff the couscous with a fork
21
Serve the stew over the couscous and garnish with toasted almonds