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Recipe: Moroccan Root Vegetable and Butternut Stew with Couscous

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Joined: Dec 11, 2005

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Posted to Thread #12353 at 3:57 pm on Oct 22, 2008

Moroccan Root Vegetable and Butternut Stew with Couscous

Go veggie tonight with this delicious Moroccan dish.

4 tbsp. of olive oil
2 medium onion, peeled and diced in large chunks
1 medium carrot, peeled and diced in large chunks
6 small potatoes, skin on, cut in half
1 cup of butternut squash, peeled and diced in large chunks
1 tbsp. of freshly grated ginger
1 clove of garlic, minced
1/2 tsp. of ground turmeric
1 1/2 tsp. of ground coriander
1/2 tsp. of ground cumin
1 cinnamon stick
1 1/2 cups of canned tomato, chopped
1 cup of water
Salt and pepper
2 tbsp. of raisins
1 preserved lemon (optional)

FOR THE COUSCOUS:

4 cups of water
1/4 tsp. of salt
2 cups of quick cook couscous
1 tbsp. of butter
1/2 cup of roasted, flaked almonds

In a large heavy saucepan over medium high heat, heat the oil, add the vegetables and sauté for 6 to 10 minutes, stirring from time to time.

Next add the ginger and garlic, continue to sauté for 2 to 3 minutes then add turmeric, coriander, cumin and cinnamon stick and cook for an additional 5 to 8 minutes.

Add the canned tomato and 1 cup of water; bring to a simmer, season with salt and pepper, add the raisins and skim.

Allow to cook for 18 to 25 minutes until all vegetables are soft to the touch but not overcooked.

Just before serving, add the preserved lemon, cut into large wedges and serve alongside couscous.

Note: You can use just about any vegetable in this delicious vegetarian meal. If you wish to use zucchinis or green beans, add them halfway through the cooking so they do not become overcooked. I sometimes like to throw in a handful of black olives or the addition of some red chili flakes for a little heat. Although this dish is vegetarian, it is rich, big and hearty and for any red-blooded carnivore, this is a delicious and satisfying meal served with couscous or steamed rice.

FOR THE COUSCOUS: In a saucepan, bring to a boil 4 cups of water to which you add the salt.

Sprinkle on the couscous, stir well, remove from heat, cover the pot with a tightly fitting lid and let it sit for 12 minutes. Remove the lid to reveal a light and fluffy cooked couscous.

Add a tablespoon of butter and gently stir in the roasted almonds. Transfer the couscous to a serving dish and serve immediately.

Note: Refer to the cooking instructions of your quick cook couscous as water quantities vary from brand to brand. You may wish to add to your couscous freshly chopped parsley, dried apricots or other interesting ingredients as you wish.

Chef Michael Bonacini


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