Recipe for cooking moroccan vegetable stew with couscous

Soups for Salads :: Soups for the Crock Pot

Moroccan Vegetable Stew with Couscous

Stew
6 C. water
1/4 C. extra virgin olive oil
2 C. 1 1/2-in. carrot chunks
2 C. 1 1/2-in. peeled sweet potato
2 C. 1 1/2-in. onion chunks
2 C. peeled 1 1/2-in. turnip chunks
2 C. shredded green or white cabbage
1 (15 oz.) can garbanzo beans, rinsed and drained
1 C. chopped celery
2 cinnamon sticks
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. salt, or to taste
1/2 tsp. ground black pepper, or to taste
3 Tbsp. dried parsley

Couscous
2 C. dried couscous
4 to 5 C. boiling vegetable broth

To make the stew: Mix together all the stew ingredients in a crockpot and cook on HIGH for 6 or more hr.. Adjust seasonings.

To make the couscous: Pour the boiling broth over couscous in a med. bowl and allow to sit for 5 min. before fluffing with a fork.

Serve stew hot over couscous.

Makes approximately 6 servings.

Nutritional information: 509 cal., 12 grams fat, 88 grams carbohydrate, 15 grams protein, 1,290 milligrams sodium, 125 milligrams calcium, 12 grams fiber