MOROCCAN VEGETABLE STEW WITH COUSCOUS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Stew
  • 6 cups water
  • 1/4 cup olive oil
  • 2 cups 1 1/2 -inch carrot chunks
  • 2 cups 1 1/2 -inch peeled sweet potato
  • 2 cups 1 1/2 -inch onion chunks
  • 2 cups peeled 1 1/2 -inch turnip chunks
  • 2 cups shredded green cabbage
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 cup chopped celery
  • 2 cinnamon sticks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 3 tablespoons dried parsley flakes
  • Couscous
  • 4-5 cups boiling vegetable broth
  • 2 cups dried couscous

Directions

  • To make the stew: Combine all ingredients in a slow cooker and cook on
  • the high setting for 6 or more hours. Adjust the seasonings.
  • To make the couscous: Pour the boiling broth over couscous in a medium
  • bowl and allow to sit for 5 minutes before fluffing with a fork. Serve
  • hot over the couscous. Makes 6 servings.

Notes

Categories: Stew 
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