M is for Moroccan Vegetable Stew

When I hear this word "stew" I usually think of warm red meat meals in the coldest woes of winter.  I'll share with you today a stew, but this one is unlike any you're used to.  It includes fresh spring vegetables like carrots, zucchini, and onion.  It has fluffy couscous served along side and a sprinkling of toasted slivered almonds that give it a nice crunch.  It has the sweetness of cinnamon and golden raisins and the glorious kick of curry powder that I welcome in any season.  This is my Moroccan Vegetable Stew.

Moroccan Vegetable Stew
adapted from Pampered Chef

1 lb. small red potatoes or new potatoes
2 medium carrots, peeled
1 medium zucchini
1 medium yellow squash
1 chopped onion
1/2 inch piece of fresh ginger root
1 tsp. olive oil
2 Tbsp. minced garlic
1 1/2 tsp. curry powder
3/4 tsp. ground cinnamon
2 Tbsp. all-purpose flour
2 c. vegetable broth (I used chicken broth)
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes in sauce
1/2 c. golden raisings
2 c. hot cooked couscous (original)
toasted slivered almonds as garnish

Cut the small potatoes in half using a crinkle cutter or a knife.  Use a crinkle cutter to decoratively cut carrots and zucchini in half-moon shapes.  Set aside.  Chop onion finely and add to hot oil in a dutch oven or large pot with the potatoes.  As the onions become translucent, grate the ginger root over the cooking onions and potatoes and stir in the garlic.  Stir in curry powder and cinnamon and cook for about 3 minutes.  Stir in the flour until it coats the onions and potatoes.  Add the vegetable or chicken broth, beans, tomatoes, carrots, squash, and zucchini.  Bring to a boil.  Reduce the heat and let it simmer uncovered for about 15 minutes.  Stir in the raisins and then remove from the heat.  To toast almonds, toss a handful of almonds into a saute pan over medium heat and stir frequently for 3-5 minutes.  When serving this dish, add hot cooked couscous and sprinkle with some toasted almonds.