Moroccan Stew

We've decided to try a few new vegetarian entrées, after a disastrous night of hot dogs and potato salad. Sure, the pups were kosher but still processed with plenty of...stuff. Whatever that is.

This Moroccan-ish stew was surprisingly good. I think any vegetables could be used; some of my measurements are very approximate...use what you have and whatever you can get your hands on! Perfect food after a day at the farmer's market.

Moroccan Stew
1 T olive oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1 tsp ground cumin
1 tsp ground chili pepper
1 tsp red pepper flakes
1 tsp ground coriander
1 28-oz can stewed tomatoes with juice (or whole peeled tomatoes, run briefly through a blender)
1 red pepper
1 small zucchini
1 handful chopped cauliflower (more or less)
3 cups shredded cabbage
1/4 c seedless raisins
1 15-oz can chickpeas (or 1-1/2 c cooked)
sea salt & pepper

1 c couscous
1-1/2 c water

Begin by heating the olive oil in a pot and add the cumin, chili pepper, red pepper flakes, and ground coriander. Cook for 2-3 minutes until fragrant. Add the onion and garlic, and cook until translucent. Add tomatoes, simmer for 3-5 minutes.

Add the rest of the vegetables, raisins, and chickpeas. You might want to add about 1/2 c water if the mixture seems too dry (keep in mind, as the veggies cook down, they'll release water and the mix will become more "stew-like"). Top and simmer for about 20 minutes.

While the stew is simmering, get the couscous going. Package directions may differ; I buy mine in bulk and use this method. Bring water to a boil, add a dash of sea salt. Stir in the couscous, top with a tight fitting lid, and turn off the heat. Let this sit at least five minutes, then fluff with a fork.

Check the stew for doneness (veggies tender) and season to taste. Serve the stew over couscous.