Nourishing ingredients including cabbage, sweet potatoes, chickpeas, and green beans are simmered in a delicately spiced tomato-peanut sauce and served with couscous. Adapted from "The Mediterrasian Way", Ric Watson and Trudy Thelander

Ingredients

3	tablespoons extra-virgin olive oil
2	onions, finely chopped
3	cloves garlic, finely chopped
2	teaspoons ginger, finely grated
1/2	teaspoon chili powder
5 1/2	cups of green beans, trimmed and halved
2	potatoes, sweet, cut into bite-sized chunks
3	cups shredded cabbage
2	cups canned tomatoes, chopped
4	tablespoons peanut butter
2	cups stock, vegetable or chicken
2	teaspoons salt
1 1/2	cups chickpeas, rinsed and drained
3	tablespoons lemon juice
3	tablespoons cilantro, chopped
2	cups couscous, uncooked

Directions

1. Heat the oil in a large saucepan over medium heat, and cook the onions, stirring occasionally, until softened, about 5 minutes.
   
   
2. Add the garlic, ginger, and chili powder and cook, stirring for 1 minute. Add the green beans, sweet potatoes, cabbage, tomatoes, peanut butter, stock, and 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Add the chickpeas and simmer for 10 minutes.
   
   
3. Couscous: While the stew simmers, mix 2 1/2 cups of boiling water and 1 teaspoon of salt with the couscous in a bowl. Cover with a dish towel or plate to seal in the steam and let sit for 5 minutes. Fluff with a fork to separate the grains.
   
   
4. Stir the lemon juice and cilantro into the stew and serve with the couscous.
   
   
5. Variations: Garnish with sliced boiled eggs; replace the sweet potato with pumpkin; use spinach insead of cabbage.
   
   

Categories

Main Dish, Moroccan

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in vitamin C