Moroccan vegetable stew and couscous - country living

4 servings

Ingredients

Quantity Ingredient
1 small Onion, finely chopped
1 tablespoon Chopped peeled fresh gingerroot
1 tablespoon Olive oil
2 Cloves garlic, finely chopped
1 teaspoon Curry powder
½ teaspoon Ground cinnamon
¼ teaspoon Turmeric
3 larges Ripe tomatoes, halved, seeded, and chopped
1 small (about 3/4 lb) eggplant, cut into 1/2-inch cubes
1 medium Zucchini, cut into 1/4-inch-thick slices
½ cup Water
½ teaspoon Salt
⅓ cup Dark seedless raisins
1 teaspoon Honey
2 cups Couscous

Directions

1. In 2-quart microwave-safe bowl, combine onion, gingerroot, and oil; microwave on medium (50 percent) 1 minute. Stir in garlic, curry powder, cinnamon, and turmeric; cover and microwave on medium 1 minute.

2. Reserve ½ C chopped tomatoes; add remaining tomatoes, the eggplant, zucchini, water, and salt to onion mixture. Cover and microwave on high (100 percent) 6 minutes. Stir, cover, and microwave on medium 5 minutes. Add reserved tomatoes, the raisins, and honey; stir, cover, and let stand 5 minutes.

3. Meanwhile, prepare couscous following package directions. To serve, mound some of couscous onto each of 4 serving plates. Make a well in center of couscous and fill each with stew mixture.

Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg>

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