Best Rockin Moroccan Stew Recipes

Rockin' Moroccan Stew image

Provided by Mark Scriver

Yield Serves 6

Number Of Ingredients 25

1 cup (250 ml) vegetable broth made from bouillon
1/3 cup (80 ml) olive oil
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, diced
1 cup (250 ml) dried green beans
1 red pepper, chopped
1/2 cup (125 ml) soy chunks
28 oz can (796 ml) diced tomatoes
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) ginger, ground
1/4 tsp (1 ml) nutmeg, ground
1/4 tsp (1 ml) cinnamon, ground
3 cloves
pinch chili flakes
1/2 cup (125 ml) prunes, pitted and halved
1/3 cup (80 ml) dried apricots, diced
8 oz can (250 ml) artichoke hearts, reserve juice
1/2 cup (125 ml) black olives, pitted
3 tbsp (45 ml) brown sugar
pinch saffron
1/2 lemon, juiced
1 cup (250 ml) slivered almonds, toasted
3 cups (750 ml) couscous
4 1/2 cups (1125 ml) boiling water

Steps:

Method
1. In the wok, heat the oil and sauté the onion and garlic.
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.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
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.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.

ROCKIN MOROCCAN STEW image

Yield 4-6

Number Of Ingredients 20

2 tsp olive oil
1 cup chopped onions
1/2 c. each of celery and chopped green bell pepper
1 clove garlic -minced
3 c. Veg or Chicken Broth
3 c. peeled cubed sweet potatoes
1 can tomatoes (14 oz.) drained and cut up
1 can chickpeas (15 oz.) drained and rinsed
1 tbsp. lemon juice
2 tsp grated gingeroot
1 tsp ground cumin
1 tsp curry powder
1 tsp gound coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
then stir in
1/4 c. raisins
2 tbsp. light peanut butter
2 tbsp. chopped, fresh cilantro

Steps:

Heat the oil and simmer onions, celery and gr pepper and garlic. Then add remaining ingredients and bring to a boil and reduce and simmer 20 minutes. Add peanut butter and cilantro and serve.