MOROCCAN STEW
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Provided by MsBindy
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in olive oil until onions are translucent.
- Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
- Add the vegetable stock and the artichoke brine and simmer, covered until the vegetables are tender, about 20 minutes.
- Stir in the halved artichoke hearts, the black olives and a pinch of saffron.
- Continue to simmer for another 5-10 minutes.
- Add the lemon juice, parsley, and salt and pepper to taste.
Nutrition Facts : Calories 378.2, Fat 20.4, SaturatedFat 2.9, Sodium 470, Carbohydrate 46.9, Fiber 11.8, Sugar 8.8, Protein 8.1
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