Moroccan Stew With Couscous Recipe
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Moroccan Stew With Couscous
STEW
1 tbsp Vegetable oil
1 1/2 cup Chopped onion
2 Garlic cloves, minced
3/4 tsp Salt, divided
1 tsp Cinnamon, ground
1/2 tsp Ginger, ground
1/2 tsp Tumeric, ground
1/4 tsp Nutmeg, ground
1/4 tsp Red pepper, ground
2 cup -Water
3 Cloves, whole
2 cup Sliced carrots
2 cup Cubed butternut squash
2 cup Chickpeas, cooked or canned
-(drained and rinsed)
1 1/2 cup Cubed sweet potato
1/2 cup Raisins
1/3 cup Chopped dried apricots
3 tbsp Brown sugar, packed
COUSCOUS
1 cup Couscous
1 3/4 cup -Water
TOPPING
1/3 cup Chopped blanched almonds
FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high
heat. Add the onion and garlic, and cook, stirring, until softened.
Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric,
nutmeg, and red pepper, stirring until absorbed. Add the water and
cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet
potato, raisins, apricots, and brown sugar, and return to a boil.
Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45
minutes, or until the sweet potato is tender. FOR THE COUSCOUS:
During the last 5 minutes of cooking the stew, place the couscous in
a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon
salt. Let stand 5 minutes, then fluff with a fork. Serve the stew
over the couscous and top with the chopped almonds. |
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Dieting tips
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When deciding on a daily routine, the important thing is to make sure you cut back on your consumption of refined carbohydrate, fat and salt.
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As an alternative to dwelling on which foods you really should eliminate from your weight loss program, focus on the "good" foods which you are able to add to your meal plan. If you are able to insert the recommended portions nourishing pulses and vegetables into your daily routine, you'll soon find that you feel full and have a far reduced risk of falling prey to those unhealthy between meals candies.
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