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Moroccan Stew With Couscous



4 Servings
STEW ===========================
1 T vegetable oil
1 1/2 c onion,Chopped
2 garlic cloves,minced
3/4 t salt,divided
1 t cinnamon,ground
1/2 t ginger,ground
1/2 t tumeric,ground
1/4 t nutmeg,ground
1/4 t red pepper,ground water
3 cloves,whole
2 c carrots,Sliced
2 c butternut squash,Cubed
2 c chickpeas,cooked or canned
-(draine,d and rinsed)
1 1/2 c sweet potato,Cubed
1/2 c raisins
1/3 c dried apricots,Chopped
3 T brown sugar,packed
COUSCOUS =======================
1 c couscous water
TOPPING ========================


1/3 c chopped almonds,Blanched
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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