Rockin' Moroccan Stew
A hearty and aromatic Moroccan-style vegetarian stew combining sweet potatoes, legumes, and dried fruits with warm spices like cinnamon, ginger, and saffron. Served over fluffy couscous and topped with toasted almonds for a perfect blend of sweet and savory flavors.
Ingredients
- •1 cup vegetable broth
- •⅓ cup olive oil
- •1 whole onion
- •1 clove garlic
- •1 whole sweet potato
- •1 cup dried green beans
- •1 whole red pepper
- •½ cup soy chunks
- •28 oz diced tomatoes
- •½ tsp thyme
- •¼ tsp ground ginger
- •¼ tsp ground nutmeg
- •¼ tsp ground cinnamon
- •3 whole cloves
- •1 pinch chili flakes
- •½ cup prunes
- •⅓ cup dried apricots
- •8 oz artichoke hearts
- •½ cup black olives
- •3 tbsp brown sugar
- •1 pinch saffron
- •½ whole lemon
- •1 cup slivered almonds
- •3 cups couscous
- •4½ cups boiling water
Cooking Instructions
- 1.
1. In the wok, heat the oil and sauté the onion and garlic.
5 min
- 2.
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.
5 min
- 3.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
2 min
- 4.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
20 min
- 5.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
10 min
- 6.
6. While you are waiting, toast the almonds in a dry frying pan.
5 min
- 7.
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.
5 min
- 8.
8. Fluff the couscous with a fork.
1 min
- 9.
9. Serve the stew over the couscous and garnish with toasted almonds.
2 min
