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Moroccan Stew

1 large can diced tomatoes
1 large can chickpeas, rinsed and drained
2 large zucchini, diced
2 large carrots, diced
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, crushed
1 tsp. each ground ginger and turmeric
2 tsp. each ground cumin and ground cinnamon
1 cup couscous
Mint seasoning to taste

Optional:
½ tsp. chili flakes
½ cup sultanas

 
Sauté onion and garlic for 2 minutes.  Add ginger, turmeric, cumin, cinnamon and chili flakes and simmer for 2 minutes.  Prepare all other ingredients for the slow cooker.  Add the sauté to the slow cooker and make sure there is enough liquid to fill ¾ of the pot.  If not, add water.  Simmer on low for the day.

When you arrive home prepare couscous by following the directions on the package.  Sprinkle with mint seasoning to taste.