Recipe for Moroccan Vegetable Stew With Couscous from the Crock Pot section.
Moroccan Vegetable Stew with CouscousStew 6 cups water 1/4 cup olive oil 2 cups 1 1/2-inch carrot chunks 2 cups 1 1/2-inch peeled sweet potato 2 cups 1 1/2-inch onion chunks 2 cups peeled 1 1/2-inch turnip chunks 2 cups shredded green or white cabbage 1 (15 ounce) can garbanzo beans, rinsed and drained 1 cup chopped celery 2 cinnamon sticks 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper, or to taste 3 tablespoons dried parsley Couscous 2 cups dried couscous 4 to 5 cups boiling vegetable broth To make the stew: Combine all the stew ingredients in a crockpot and cook on HIGH for 6 or more hours. Adjust seasonings. To make the couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork. Serve stew hot over couscous. Makes 6 servings. Nutritional information: 509 calories, 12 grams fat, 88 grams carbohydrate, 15 grams protein, 1,290 milligrams sodium, 125 milligrams calcium, 12 grams fiber
We hope you enjoy your freshly made Moroccan Vegetable Stew With Couscous. This recipe came from Crock Pot's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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