Rockin Moroccan Stew Recipes

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ROCKIN' MOROCCAN STEW



Rockin' Moroccan Stew image

Provided by Mark Scriver

Categories     Olive     Soy     Tomato     Vegetarian     Quick & Easy     Father's Day     Dinner     Dried Fruit     Prune     Saffron     Artichoke     Vegan     Couscous     Dairy Free     Peanut Free     Kosher

Yield Serves 6

Number Of Ingredients 25

1 cup (250 ml) vegetable broth made from bouillon
1/3 cup (80 ml) olive oil
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, diced
1 cup (250 ml) dried green beans
1 red pepper, chopped
1/2 cup (125 ml) soy chunks
28 oz can (796 ml) diced tomatoes
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) ginger, ground
1/4 tsp (1 ml) nutmeg, ground
1/4 tsp (1 ml) cinnamon, ground
3 cloves
pinch chili flakes
1/2 cup (125 ml) prunes, pitted and halved
1/3 cup (80 ml) dried apricots, diced
8 oz can (250 ml) artichoke hearts, reserve juice
1/2 cup (125 ml) black olives, pitted
3 tbsp (45 ml) brown sugar
pinch saffron
1/2 lemon, juiced
1 cup (250 ml) slivered almonds, toasted
3 cups (750 ml) couscous
4 1/2 cups (1125 ml) boiling water

Steps:

  • Method
  • 1. In the wok, heat the oil and sauté the onion and garlic.
  • 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
  • 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
  • 4. Cover and simmer for 20 minutes or until the vegetables are tender.
  • 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
  • 6. While you are waiting, toast the almonds in a dry frying pan.
  • 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
  • 8. Fluff the couscous with a fork.
  • 9. Serve the stew over the couscous and garnish with toasted almonds.

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