Recipe - Moroccan Vegetable Stew With Couscous

2 tablespoon Olive oil
1 lg Yellow onion; chopped
6 Cloves garlic; minced
2 Whole red potatoes; minced
1 cup Carrot; minced
2 teaspoon Cardamom; ground
1 Zucchini; cut in half and
cut or sliced up
1 Yellow squash; cut in
halfmoons, cut or sliced up
One half Cauliflower florets
2 teaspoon Curry powder
1 teaspoon Salt
1 teaspoon Black pepper; ground
1 teaspoon Cayenne; ground
One half cup Raisins or currants; soaked
15 minutes in warm water to
plump
16 ounce Tomato; minced
15 ounce Tomato sauce
2 tablespoon Honey
15 ounce Garbanzo beans
6 cup Water
3 cup Couscous; uncooked
One half cup Dried figs; coarsely chopped
1/3 cup Almonds; cut or sliced up
1 pt Plain yogurt; for garnish
1 bn 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 side.

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
Recipe by: Jump Up & Kiss Me/pg86/tpogue@idsonline.com

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on May 13, 1998