Jul 08 2009
Moroccan Stew
I made this for a vegetarian friend who was visiting last year and it is easily one of the simplest, most delicious meat-free dishes I’ve ever had. You are literally opening packages and cans and dumping them into a saucepot, but the combination of the flavors and textures gives it more of a homemade feel. Enjoy!
Moroccan Stew
From Sandra Lee Semi-Homemade Cooking Made Light
Serves 4 (4 giants maybe… three of us ate this, and more than half of it was left)
1 container (32-ounce) vegetable broth
1 box (5.7 ounce) curry-flavored couscous
1 bag (12 ounce) frozen broccoli, cauliflower and carrots
1 can (15 ounce) garbanzo beans
1 can (14.5 ounce) diced tomatoes
1 cup dried apricots
1/2 cup frozen chopped onions
1 tablespoon lemon juice
2 teaspoons crushed garlic
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
In a large pot, combine vegetable broth, curry packet from couscous, frozen vegetables, beans, tomatoes, apricots, onions, lemon juice, garlic, sinnamon and cayenne pepper. Bring to a boil over medium-high heat; reduce heat. Simmer for 30 minutes. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.
Related posts:
