Rockin' Moroccan Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 onion, chopped
- 1/2 lemon, juiced
- pinch saffron
- 3 cloves
- pinch chili flakes
- 1/3 cup (80 ml) olive oil
- 1 clove garlic, crushed
- Carbohydrate 118 g(39%)
- Fat 27 g(42%)
- Fiber 16 g(64%)
- Protein 26 g(52%)
- Saturated Fat 3 g(16%)
- Sodium 307 mg(13%)
- Calories 802
PreparationMethod 1. In the wok, heat the oil and sauté the onion and garlic. 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently. 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes. 4. Cover and simmer for 20 minutes or until the vegetables are tender. 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes. 6. While you are waiting, toast the almonds in a dry frying pan. 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes. 8. Fluff the couscous with a fork. 9. Serve the stew over the couscous and garnish with toasted almonds. DRESS IT UP!Make sure you have a few camels standing nearby to add some North African ambience. A moose or caribou will do. Reprinted with permission from Camp Cooking In the Wild by Mark Scriver, Wendy Grater, Joanna Baker, © 2012 The Heliconia Press an imprint of Fox Chapel Publishing
PreparationMethod 1. In the wok, heat the oil and sauté the onion and garlic. 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently. 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes. 4. Cover and simmer for 20 minutes or until the vegetables are tender. 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes. 6. While you are waiting, toast the almonds in a dry frying pan. 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes. 8. Fluff the couscous with a fork. 9. Serve the stew over the couscous and garnish with toasted almonds. DRESS IT UP!Make sure you have a few camels standing nearby to add some North African ambience. A moose or caribou will do. Reprinted with permission from Camp Cooking In the Wild by Mark Scriver, Wendy Grater, Joanna Baker, © 2012 The Heliconia Press an imprint of Fox Chapel Publishing
