---------- Recipe via Meal-Master (tm) v8.02

     Title: MOROCCAN STEW WITH COUSCOUS
Categories: Main dish, Vegetables
     Yield: 4 servings

------------------------------------STEW------------------------------------
     1 tb Vegetable oil
 1 1/2 c  Chopped onion
     2    Garlic cloves; minced
   3/4 ts Salt; divided
     1 ts Cinnamon, ground
   1/2 ts Ginger, ground
   1/2 ts Tumeric, ground
   1/4 ts Nutmeg, ground
   1/4 ts Red pepper, ground
     2 c  -Water
     3    Cloves, whole
     2 c  Sliced carrots
     2 c  Cubed butternut squash
     2 c  Chickpeas, cooked or canned
          -(drained and rinsed)
 1 1/2 c  Cubed sweet potato
   1/2 c  Raisins
   1/3 c  Chopped dried apricots
     3 tb Brown sugar, packed

----------------------------------COUSCOUS----------------------------------
     1 c  Couscous
 1 3/4 c  -Water

----------------------------------TOPPING----------------------------------
   1/3 c  Chopped blanched almonds

 FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat.
 Add the onion and garlic, and cook, stirring, until softened.  Add 1/2 tsp.
 of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red
 pepper, stirring until absorbed.  Add the water and cloves; bring to a
 boil.  Add the carrot, squash, chickpeas, sweet potato, raisins, apricots,
 and brown sugar, and return to a boil.  Reduce the heat and simmer
 uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet
 potato is tender. FOR THE COUSCOUS: During the last 5 minutes of cooking
 the stew, place the couscous in a medium-sized bowl. Add the boiling water
 and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a
 fork. Serve the stew over the couscous and top with the chopped almonds.

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