Taste of Morocco

Mirj's Note:

Very exotic, but amazingly simple. A great veggie/vegan main course or a perfect side dish.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 zucchini , cubed
• 1 sweet potato , cubed
• 1 clove garlic , minced or pressed
• 1 tablespoon oil
• ¼ cup water
• 1 (15 ounce) can chickpeas
• 1 teaspoon ground cumin
• ½ teaspoon allspice
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon cayenne
• ¼ teaspoon cinnamon
• 1 red bell pepper , diced
• 1 yellow bell pepper , diced
• 2 cups uncooked couscous
• ½ cup raisins

Directions:

1. Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
2. Use water as necessary to keep the vegetables from sticking.
3. Drain and rinse the chick peas.
4. Add the spices, chick peas, and peppers to the pan.
5. Cover and cook for about 5 minutes.
6. Meanwhile, place the couscous and raisins in another saucepan.
7. Add enough water so that the couscous is covered by about 1/2 inch.
8. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
9. Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
10. Serve the bean-pepper stew over the couscous.

Reviews

[Kristen M.]

I served this as a main course at my vegan dinner party for 12. Everyone loved it, even the men! (And even me, who doesnt like sweet potatoes!) It gives off a wonderful aroma of spices that fill the house while it is cooking. One of my guests has traveled a lot with the Peace Corps, and she commented that this was exactly like a homemade dish she was served very often while she was overseas. Just be careful not to burn the couscous when updating the recipe to 12 -- use a BIG pot! :)

[Teresa R. Johnson]

Thanks for this wonderful vegetarian recipe. I'm not a vegetarian myself, but quite a few people I attend church with are. Every other Sunday, we have a potluck dinner after service. I just recently started visiting this church and wanted my first potluck contribution to be delicious and kind to the palettes of my new friends. Let's just say that your recipe has helped me achieve quite a bit of popularity. It was so highly praised that one of my new friends insisted that I bring it as a potluck dish everytime. Taste of Morocco may become my signature potluck dish. Thanks again. Oh yea, before I forget. I second the comment about the couscous. I was cooking for about 15 people and almost burnt my couscous twice. After my second attempt at making the couscous, I threw in more raisins and some other dried fruits. The sweetness of the fruits disguised the "smokey" flavor very nicely. I think next time I make the stew at home that I might add some grilled chicken.

[Katie in Atlanta]

I made this with a group of fourth graders. It was fun to make and the kids ate every bit up! If it can please this picky group, it is great for everyone. It is really pretty served on a platter.