Name: Rockin' Moroccan Stew
Total time: 40 minutes
Yield: Serves 6
Ingredients: 1 cup (250 ml) vegetable broth made from bouillon; 1/3 cup (80 ml) olive oil; 1 onion, chopped; 1 clove garlic, crushed; 1 sweet potato, diced; 1 cup (250 ml) dried green beans; 1 red pepper, chopped; 1/2 cup (125 ml) soy chunks; 28 oz can (796 ml) diced tomatoes; 1/2 tsp (2 ml) thyme; 1/4 tsp (1 ml) ginger, ground; 1/4 tsp (1 ml) nutmeg, ground; 1/4 tsp (1 ml) cinnamon, ground; 3 cloves; pinch chili flakes; 1/2 cup (125 ml) prunes, pitted and halved; 1/3 cup (80 ml) dried apricots, diced; 8 oz can (250 ml) artichoke hearts, reserve juice; 1/2 cup (125 ml) black olives, pitted; 3 tbsp (45 ml) brown sugar; pinch saffron; 1/2 lemon, juiced; 1 cup (250 ml) slivered almonds, toasted; 3 cups (750 ml) couscous; 4 1/2 cups (1125 ml) boiling water

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Rockin' Moroccan StewMarilyn Scriver

Effort Level: II

This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater

DRESS IT UP!

Make sure you have a few camels standing nearby to add some North African ambience. A moose or caribou will do.

Recipe notes

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