Naoko'S Moroccan Stew

• 1 Onion
• 2 garlic cloves
• 2 Carrots
• 2 Bell Peppers - Red, Yellow or Orange (not Green)
• 1 Eggplant
• 2 Zucchini - medium
• 6 Mushrooms - Button or Baby Bella
• 1/5 head of Cabbage - or 10 Brussel Sprouts
• 2 cup Vegetable or Chicken Stock - 1/2 for stew, 1/2 for Couscous
• 1 28 oz can Tomatoes - Diced, Chopped or Whole
• Peeled (if you add crushed, add more Veg stock)
• 1 Can Chickpeas (also called garbanzo)
• 1 cup Pearl Couscous (also called Isreali Coucous)
• 2 Tbsp Olive Oil - 1/2 for stew - 1/2 for couscous
• Salt
• Pepper
• 1 Tsp Paprikia (pref smoked)
• 1 Tsp Cumin
• 1 Tsp Thyme
• 1 Tsp Corriader

1. In a thick bottomed - 4 QT pan
2. Saute Onion in olive oil until tender
3. Add Garlic - saute for 1 minute
4. Add Hard Veg - Saute for 5 minutes
5. Add Soft Veg - Saute another 5 minutes
6. Add Tomatoes and Stock
7. Add All Spices - and simmer for 10 minutes with lid
8. Rinse Chick Peas and add to pot. Cover and simmer for another 10 minutes.
9. Taste and adjust spices - If stew is thick, add 1/2 cup water. If thin - simmer with lid off.
10. In Saute Pan - add olive oil and cook until hot. Add Couscous and cook until golden brown - about 3-4 minutes.
11. Add Veg Stock - simmer and cover for about 8 minutes.
12. Add Coucous to bowl - and ladle stew over Couscous.
13. Add Shrimp or Chicken pieces on top for another level.

onion, garlic, carrots, red, eggplant, zucchini, mushrooms, head of cabbage, vegetable, tomatoes, chickpeas, pearl couscous, olive oil, salt, pepper, cumin, thyme, corriader

Taken from www.epicurious.com/recipes/member/views/naokos-moroccan-stew-52667591 (may not work)