Moroccan Vegetable Stew With Couscous And Mint Gremolata Recipe
Ingredients
| Stew | ||
| Extra virgin olive oil | 2 Tablespoon | |
| 2 leeks, white part only, washed and sliced | ||
| Tomato Paste | 1 Tablespoon | |
| Carrots | 2 Medium, peeled | |
| Diced tomatoes | 1 14.5 Ounce | |
| Large pinch saffron threads | ||
| Pepper flakes | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 15-ounce can cannellini or garbanzo beans, drained and rinsed | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Peas | 1/2 Cup (16 tbs), frozen | |
| 1/2 pound spinach, washed, stemmed, and cut into small pieces | ||
| Couscous | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Couscous | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Gremolata | ||
| Mint | 2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon zest | 2 Teaspoon | |
Directions
To make the stew:
1. Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring frequently, until softened, about 7 or 8 minutes.
2. Add the tomato paste and cook for an additional 3 or 4 minutes.
3. Stir in the carrots, tomatoes, saffron, red pepper, cinnamon, and ginger. Simmer, uncovered, for 5 minutes.
4. Add the beans, salt, pepper, and 1 3/4 cups of water; cover; and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 5 minutes.
5. Add the peas and spinach, and cook uncovered for another 2 minutes, just until the spinach is wilted.
6. Divide the vegetable stew evenly among 4 shallow bowls.
To make the couscous:
1. Heat the oil in a small saucepan over medium-high heat. Add the couscous and stir until lightly browned, about 4 minutes.
2. Sprinkle the salt over the couscous. Then add 1 1/3 cups of boiling water and cover. Let the couscous stand for 5 minutes, until the water is absorbed.
3. Fluff the couscous with a fork, and dish into the center of each bowl of stew.
To make the gremolata:
1. In a small bowl, combine the mint, parsley, garlic, and lemon zest.
2. Sprinkle the gremolata over each bowl of stew and couscous.
1. Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring frequently, until softened, about 7 or 8 minutes.
2. Add the tomato paste and cook for an additional 3 or 4 minutes.
3. Stir in the carrots, tomatoes, saffron, red pepper, cinnamon, and ginger. Simmer, uncovered, for 5 minutes.
4. Add the beans, salt, pepper, and 1 3/4 cups of water; cover; and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 5 minutes.
5. Add the peas and spinach, and cook uncovered for another 2 minutes, just until the spinach is wilted.
6. Divide the vegetable stew evenly among 4 shallow bowls.
To make the couscous:
1. Heat the oil in a small saucepan over medium-high heat. Add the couscous and stir until lightly browned, about 4 minutes.
2. Sprinkle the salt over the couscous. Then add 1 1/3 cups of boiling water and cover. Let the couscous stand for 5 minutes, until the water is absorbed.
3. Fluff the couscous with a fork, and dish into the center of each bowl of stew.
To make the gremolata:
1. In a small bowl, combine the mint, parsley, garlic, and lemon zest.
2. Sprinkle the gremolata over each bowl of stew and couscous.
Chef
