Served as starter. Vegetarian dish.

Moroccan

1 Tablespoon Vegetable Oil

1 1/2 cup chopped Onion

2 Garlic Cloves, minced

3/4 teaspoon Salt, divided

1 teaspoon Cinnamon, ground

1/2 teaspoon Ginger, ground

1/2 teaspoon Tumeric, ground

1/4 teaspoon Nutmeg, ground

1/4 teaspoon Red Pepper, ground

2 cup Water

3 Cloves, whole

2 cup sliced Carrots

2 cup cubed Butternut Squash

2 cup Chickpeas, cooked or canned (drained and rinsed)

1 1/2 cup Cubed sweet Potato

1/2 cup Raisins

1/3 cup Chopped dried Apricots

3 Tablespoon Brown Sugar, packed

COUSCOUS

1 cup Couscous

1 3/4 cup Water

TOPPING

1/3 cup 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.

Serves: 4

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