3 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp fresh ginger, crushed
1 Roma tomato
2 celery sticks, finely chopped
1 1/4 tsp couscous spice
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp ground black pepper
1 tsp salt
3 carrots, peeled and cut into 2-inch chunks
2 1/2 cups Brussels sprouts (about 13 pieces)
1/2 lb. banana squash cut it into wedges
1 small sweet potato, cut in quarters
1 small potato, cut into quarters
2 yellow zucchini
1 small turnip, cut into quarters
1 can garbanzo beans
1 small bouquet parsley, approx. 1 cup finely chopped
Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, celery and fresh ginger; saute for 6 minutes. Add spices: couscous spice, ginger, paprika, black pepper, and salt; saute for 3 minutes.
Add the following vegetables: carrots, Brussels sprouts, potatoes, turnip. Add Brie cheese. Cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.
Add squash, zucchini, garbanzo beans and parsley to the pot. Cover and simmer the stew, until it is slightly thick and fragrant, and the vegetables are fork-tender but not mushy, about 20 minutes (all the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes).
Cooks note: Brie cheese will add great flavor and texture to the soup and is well recommended.
2 cups cold water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups uncooked couscous
For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
When the couscous is ready, place on a plate, pour the stew on top and enjoy a real Moroccan experience.
Serve with a side dish of fresh salad made of carrot and celery sticks seasoned with lemon and salt.