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Moroccan Seven Vegetable Cous Cous Recipe


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     Moroccan Seven Vegetable Cous Cous

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6
Preptime   45 min.

3T olive oil
1 large onion, quartered and sliced thin
1 fennel bulb, quartered, cored and sliced thin
1/2 tsp. saffon threads, crushed
3 tsp. Ras el Hanout spice blend
1 tsp. salt
2 (15 oz) cans chopped tomatoes with liquid
2 c vegetable stock
1 lg. turnip, peeled and cubed small OR 2 c cauliflower florets
1 small (about 1 lb) butternut squash, peeled, seeded and cubed small (about 3 c)
2 large zucchini, quartered and chopped to 2 inch thickness
1 c dried apricots, chopped
1 c green olives, pitted and halved
2T maple syrup
1/2 c sliced, toasted almonds
1/2 c chopped fresh parsley, cilantro and/or mint
3 c cooked cous cous

In stock pot, heat olive oil over medium heat. Add onion and fennel and cook 5 minutes, until just tender. Stir in saffron, Ras el Hanout and salt. Saute 3 min.
Add tomatoes with liquid and vegetable stock. Cover and bring to boil. Add vegetables, and once mixture has reached boil, reduce heat to low to simmer, covered, 20 min.
Add chopped apricots, olives and maple syrup. Simmer an additional 5 - 10 minutes or until all vegetables are firm but tender. Turn off heat and let sit, covered, 5 minutes, to allow flavors to meld.
Pile cous cous in shallow bowl or serving platter with deep rim. Make well in center and spoon vegetable stew into center. Garnish with fresh herbs and toasted almonds to serve.

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