City Palate

The Wine & Beer Issue - May June 2017

Moroccan Carrots, Squash and Chick Peas with Couscous
Jul/Aug 2008
Carrots add sweetness to this thick, savoury stew, which tastes even better the day after it’s made.

1 T. canola or olive oil
1 onion, chopped
3 garlic cloves, crushed
1 T. grated fresh ginger
2 t. sweet paprika
1 t. salt
1/2 t. freshly ground black pepper
1/2 t. ground cumin
1/2 t. turmeric
1/8 - 1/4 t. dried chile flakes
1 19 oz can diced tomatoes, un-drained
2 T. lemon juice
1 small butternut squash, peeled and cubed
3 - 4 carrots, peeled or scrubbed and sliced ½-inch thick
1 9 oz can chick peas, rinsed and drained
1/3 c golden raisins
Plain yogurt
1/3 c. chopped fresh cilantro or mint, or toasted sliced almonds
1 ½ c. couscous (regular or whole wheat)

In a large saucepan, heat oil over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the paprika, salt, pepper, cumin, turmeric and chile flakes and cook for another minute.

Add tomatoes and a full can of water (use the tomato can), the lemon juice, squash, carrots and chick peas. Bring to a simmer, reduce heat to medium-low, cover and simmer for about 30 minutes, until the vegetables are tender.

Stir in the raisins, taste and adjust seasoning. At this point you can cool the braise and refrigerate it for a day or two to allow the flavours to meld.

Reheat and serve hot over couscous, rice or quinoa. Top with a dollop of yogurt and a sprinkle of chopped cilantro or toasted almonds. Serves 6.

Vegetables and Salads