Moroccan Stew with Couscous (vegan)
I don't remember where this recipe originally came from, but it was probably not Morocco. Anyway, it's a real crowd-pleaser.
For the stew:
1 can stewed diced tomatoes
1 can chick peas
1 can vegetable broth
1 small white onion, diced
Half a bag of baby carrots, cut into chunks
½ cup green beans, cut into 1-inch pieces
Any other vegetable that’s around: celery, bell peppers, etc. (optional)
Spices: cinnamon, nutmeg, cloves, salt, pepper and basil to taste
For the couscous:
1 cup couscous
1 tbsp olive oil
1 tsp salt
1 handful golden raisins
Saute carrots and onions on medium-high heat until onions are transparent. Add the tomatoes and chickpeas (both undrained) and the vegetable broth. Season to taste.
Prepare the couscous according to the instructions on the package, adding raisins to the water before you boil it.
Serve the stew over the couscous, but keep them in the fridge separately.
Recipe by FriendlyTaco of Chiyogami Creations.