Moroccan Stew with Couscous & Roast Pepper Harissa
Judith
ingredients
- 2 boneless chicken breasts, cut into pieces
- 1/4 cup honey
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, cut into 1/4" slices
- 1 medium butternut squash (~1.75lbs) peeled & cubed OR 2 large sweet potatoes
- 1 can chick peas
- 1 14-oz can stewed tomatoes
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 sliced zucchini
- 1/2 cup golden raisins or currants
- 1/2 cup chicken broth
- 1/2 tsp cinnamon
- 1/4 tsp crushed red pepper
- 1/4 tsp ground ginger
- 1/2 heaping tsp ground cumin
- 1/4 tsp curry powder
- COUSCOUS
- 1 cup couscous
- 1 cup chicken stock
- HARISSA
- 1/2 tsp red pepper flakes
- 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 garlic cloves
- 16 oz. roasted peppers
- 2 tbsp cilantro or parsley
directions
- 1
1. Sauté onion in olive oil. Add carrots, squash and chicken. Cook until lightly browned.
- 2
2. Add all remaining stew ingredients, stir, lower heat to a simmer and cook covered for 30 minutes.
- 3
3. While stew is cooking prepare harissa. Combine all ingredients in a food processor and blend.
- 4
4. Make couscous as directed on package, using chicken stock instead of water. Serve with stew and harissa. Garnish with parsley or cilantro.
Source: Judy
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