Login to Save Like

Ingredients

• 2 tablespoons  unsalted butter
• 2 tablespoons  olive oil
• 2   large onions, quartered and cut in 1/2-inch slices
• 2   pinches saffron threads
• 1 pinch  crushed red pepper
• 1/2 teaspoon  ground turmeric
• 1/2 teaspoon  ground cinnamon
• 1 teaspoon  ground ginger
• 1 teaspoon  coarsely ground black pepper
• 3   sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string
• 4   fresh or canned tomatoes, peeled, seeded and quartered
• 1 quart  vegetable stock
• 3 cups  water
• 1   turnip, peeled and cut in 1-inch cubes
• 1/2 pound  carrots, peeled, halved length-wise and cut in 2-inch sticks
• 3/4 pound  butternut squash, peeled, seeded, and cut in 1-1/2-inch chunks
• 1   medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks
• 1 cup  raisins
• 1 14-ounce  can chickpeas, rinsed and drained
• 2 tablespoons  granulated sugar
•   Salt and freshly ground black pepper to taste
• 2 cups  quick-cooking couscous, uncooked
• 1/2 cup  blanched slivered almonds, toasted

Description

To Many Americans, Couscous Refers To The Tiny Pearls Of Semolina We've Come To Know And Love. But In Morocco , It Is Also The Proper Name For A Time-honored Stew, Rich With Vegetables And The Flavors--saffron, Cinnamon, Turmeric--of North Africa . Th

Recipe.com