Vegetarian Moroccan Stew
1 T olive oilA) 1 yellow onion, diced
A) 4 cloves garlic, minced
A) 1 1/2 T cumin
A) 2 t cinnamon
A) salt and pepper to taste
B) 1 lb butternut squash - peeled, seeded, cut in 1/2" cubes
B) 4 lg red potatoes cut in 1/2" cubes
B) 2 c vegetable broth
B) 1 can diced tomatoes with juice
B) (1 can garbanzos, drained)
B) (shredded carrots)
B) (cauliflower)
1 3/4 c water
1 box couscous
C) 1 c pitted, brine-cured green olives
C) 1/2 t lemon zest
D) 6 T plain yogurt
D) 6 T chopped fresh cilantro
Heat oil in large frying pan.
Add A. Cook 5 minutes.
Add B. Bring to boil. Simmer 20 minutes, stirring occasionally until squash and potatoes are tender.
Remove from heat. Stir in C.
Serve over couscous. Garnish with D. Serve with mint tea.
I don't think I've ever made this strictly according to the recipe. Stuff in (parenthesis) might be there, might not. Amounts get adjusted based on what's on hand. It's still tasty, though!
posted by Brett @ 12:49 PM
2 Comments:
I finally got a chance to make this, it was delightful! I left out the cauliflower, seemed to do OK without it. Think peas might work quite well in it, as well!
Mmmm! Peas! Good idea there. :-D
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