Roasted Vegetable Stew With Moroccan Couscous Recipes

Steps:

• Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
• Add the pignoli nuts and currants to the couscous, stir and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Steps:

• In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
• Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.

Steps:

• Preheat oven to 450*.
• Coat a large baking sheet with cooking spray.
• Place the cut vegetables onto the baking sheet and drizzled with olive oil.
• Sprinkle with salt and pepper.
• Roast the vegetables for 20 minutes or until tender and golden brown.
• In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
• Stir in all but 2 cups of the roasted vegetables. Save remaining vegetables for another use. Reduce heat to medium and simmer for 5 minutes.
• Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
• Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
• Spoon cooked coucous into shallow bowls and top with stew.

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.