1 lg. turnip, peeled and cubed small OR 2 c cauliflower florets
1 small (about 1 lb) butternut squash, peeled, seeded and cubed small (about 3 c)
2 large zucchini, quartered and chopped to 2 inch thickness
1 c dried apricots, chopped
1 c green olives, pitted and halved
2T maple syrup
1/2 c sliced, toasted almonds
1/2 c chopped fresh parsley, cilantro and/or mint
3 c cooked cous cous
Instructions
In stock pot, heat olive oil over medium heat. Add onion and fennel
and cook 5 minutes, until just tender. Stir in saffron, Ras el Hanout
and salt. Saute 3 min.
Add tomatoes with liquid and vegetable stock. Cover and bring to
boil. Add vegetables, and once mixture has reached boil, reduce heat
to low to simmer, covered, 20 min.
Add chopped apricots, olives and maple syrup. Simmer an additional 5
- 10 minutes or until all vegetables are firm but tender. Turn off
heat and let sit, covered, 5 minutes, to allow flavors to meld.
Pile cous cous in shallow bowl or serving platter with deep rim. Make
well in center and spoon vegetable stew into center. Garnish with
fresh herbs and toasted almonds to serve.
Originally Submitted
12/28/2014
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You can add this Moroccan Seven Vegetable Cous Cous recipe to your own private DesktopCookbook.
