RECIPE: Moroccan_Style Vegetables with Couscous (Vegan)

[Guest guest]

More quick (relatively) and easy meals for the holidays!

 

This is a Moroccan-style stew is a combinatiion of a couple of recipes plus

some home touches. We find this feeds quite a few people (you can double it

easily) in a hurry if you have the vegetables ready ahead of time. Instant

couscous makes the whole thing a snap. It has the advantage that it isn't

terribly spicy (you can cut back on the cayenne if you have wimps in the

crowd ;=)) but the sauce with the added harissa makes it just about as hot as

you'd like for those who like it that way.

 

Served on a large platter, vegetables heaped in the centre, garnished with the

nuts and chopped herbs, surrounded by the couscous, this looks very

impressive and festive.

 

MOROCCAN-STYLE VEGETABLES WITH COUSCOUS (VEGAN)

 

2 Tbsp oil

3 cloves garlic, chopped

1 tsp fresh ginger, grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

1/2 tsp ground turmeric

1/2 tsp cayenne powder

1 onion, halved and finely sliced across

4 baby turnips, quartered

1/2 lb sweet potatoes, cubed

3 medium tomatoes, peeled & chopped finely

3 1/2 (maybe more) cups vegetable stock

1 1/2 cups cooked, drained garbanzos/chickpeas

1/2 cup seedless raisins

1 small zucchini, thinly sliced across

2 cups button mushrooms

3 Tbsp chopped parsley

salt to taste

harissa (or similar chilli-garlic sauce) to taste

1/2 cup toasted cashews for garnish

1 - 2 Tbsp chopped cilantro/coriander leaves for garnish

1 - 2 Tbsp chopped parsley for garnish

Plus: Instant couscous (to be made 5 minutes before serving)

 

Heat the oil in a large skiller and saute the garlic and spices for a minute or

two, being careful

not to burn the garlic.

 

Add the onion and root vegetables and stir to coat them well with the spice

mixture and then add the tomatoes and stir-fry until the tomatoes have

softened - about 5 minutes in all.

 

Add the stock, bring to a boil, lower heat and simmer for 15 minutes.

 

Add the chickpeas, raisins, zucchini, mushrooms, salt (if needed, depending

on your stock), and parsley. Bring to a simmer and continue to simmer for 15

minutes more or until the vegetables are tender. Depending on the heat of

your stovetop, the kind of pan you use, etc., you may find that you need to add

a little more liquid. (You won't want it runny, but you will want some sauce at

the end to serve separately from the vegetables.)

 

Prepare the instant couscous according to package directions in the last five

minutes of cooking the stew.

 

Taste the stew for salt and correct if needed. Remove vegetables from pan

with a slotted spoon and keep warm. Add harissa (or similar hot chili-garlic

paste) to the liquid in the pan (to taste).

 

Place the vegetables on a large platter, garnish with cilantro, parsley and

toasted cashews, surround with couscous. Put the sauce in a sauce boat and

pass at the table.

 

Best, Pat ;=)