MOROCCAN VEGETABLE STEW WITH COUSCOUS
Why I Love This Recipe
Ingredients You'll Need
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.
