Moroccan-Style Vegetable Stew with Couscous

(Serves 6)

Ingredients for the Stew:

• 3 Tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp fresh ginger, crushed
• 1 Roma tomato, chopped
• 2 celery sticks, finely chopped
• 1 1/4 tsp Couscous Spice Mix
• 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 into wedges
• 1 small sweet potato, quartered
• 1 small potato, quartered
• 2 yellow zucchini, sliced
• 1 small turnip, quartered
• 1 can garbanzo beans, drained and rinsed
• 1 small bouquet parsley (approx. 1 cup finely chopped)
• Brie cheese (amount as desired; optional but recommended)

Instructions for the Stew:

1. Sauté Base Aromatics:

   • Warm the olive oil in a large saucepan over medium heat.
   • Add the chopped onion and cook until soft and golden, about 10 minutes.
   • Stir in the garlic, chopped tomato, celery, and fresh ginger. Sauté for 6 minutes.

2. Add Spices:

   • Mix in the couscous spice, ground ginger, paprika, black pepper, and salt.
   • Sauté the spices with the vegetables for 3 minutes to release their flavors.

3. Add First Set of Vegetables and Brie:

   • Add the carrots, Brussels sprouts, sweet potato, potato, and turnip.
   • Stir in Brie cheese (optional but adds great flavor and creaminess).
   • Cover the saucepan, reduce the heat to medium-low, and simmer for about 10 minutes, allowing the vegetables to begin softening.

4. Add Remaining Ingredients:

   • Stir in the banana squash, zucchini, garbanzo beans, and chopped parsley.
   • Cover again and continue simmering for about 20 minutes, or until all the vegetables are fork-tender but still hold their shape. Stir occasionally to prevent sticking.

Couscous (Serves 6):

• 2 cups cold water
• 1 Tbsp unsalted butter
• 1 tsp kosher salt
• 1 1/2 cups uncooked couscous

1. Boil and Steep:

   • In a small saucepan, bring the water, butter, and salt to a boil.
   • Remove the saucepan from the heat and stir in the couscous.
   • Cover and let it sit for about 5 minutes, until all the water is absorbed and the couscous is plump.

2. Fluff:

   • Transfer the couscous to a bowl and gently fluff with a fork.

To Serve:

• Place a scoop of couscous on each plate.
• Ladle the vegetable stew on top.
• For an authentic touch, serve with a side salad made of carrot and celery sticks seasoned with lemon and salt.

Enjoy!