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Moroccan Vegetable Stew with Couscous

RG

Ingredients

Stew

  • 6 cups water
  • 1/4 cup olive oil
  • 2 cups 1 1/2-inch carrot chunks
  • 2 cups 1 1/2-inch peeled sweet potato
  • 2 cups 1 1/2-inch onion chunks
  • 2 cups peeled 1 1/2-inch turnip chunks
  • 2 cups shredded green or white cabbage
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 cup chopped celery
  • 2 cinnamon sticks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 3 tablespoons dried parsley

Couscous

  • 2 cups dried couscous
  • 4 to 5 cups boiling vegetable broth

Instructions

  1. To make the stew: Combine all the stew ingredients in a slow cooker and cook on HIGH for 6 or more hours.
  2. Adjust seasonings.
  3. To make the couscous: Pour the boiling broth over couscous in a medium bowl and allow to sit for 5 minutes before fluffing with a fork.
  4. Serve stew hot over couscous.

Yield: 6 servings

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


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