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See below ingredients and instructions of the recipe
------------------------------------STEW------------------------------------
1 tb Vegetable oil 3 Cloves, whole
1 1/2 c Chopped onion 2 c Sliced carrots
2 Garlic cloves; minced 2 c Cubed butternut squash
3/4 ts Salt; divided 2 c Chickpeas, cooked or canned
1 ts Cinnamon, ground -(drained and rinsed)
1/2 ts Ginger, ground 1 1/2 c Cubed sweet potato
1/2 ts Tumeric, ground 1/2 c Raisins
1/4 ts Nutmeg, ground 1/3 c Chopped dried apricots
1/4 ts Red pepper, ground 3 tb Brown sugar, packed
2 c -Water
----------------------------------COUSCOUS----------------------------------
1 c Couscous 1 3/4 c -Water
----------------------------------TOPPING----------------------------------
1/3 c Chopped blanched almonds
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.
Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for
you by Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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