Turkish Stew

4 servings

• 18 ounces sweet potatoes, peeled,
     cut into 1-inch chunks
• 20 ounces butternut squash, peeled,
     cut into 1-inch chunks
• 1 1/2 cups carrots, cut into 1/2-inch slices
• 1 1/2 cups chopped onions
• 1 16 oz. can garbanzo beans,
     rinsed & drained
• 1 2/3 cups water
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground nutmeg
• 1/16 teaspoon saffron
• 1/16 teaspoon ground cloves
•    French-Style Couscous(below)

Combine all ingredients in a large pot. Bring to a boil over medium heat. Reduce heat to low, cover and simmer 40 to 60 minutes, or until vegetables are tender. Stir occasionally while cooking.

Serve by itself or over hot couscous (below).

Nutrition Facts
Amount Per Serving: Calories 621 - Calories from Fat 41
Percent Total Calories From: Fat 7%, Protein 13%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 918mg, Total Carbohydrate 124g, Dietary Fiber 7g, Protein 21g, Vitamin A 48626 units, Vitamin C 70 units, Calcium 0 units, Iron 6 units

French-Style Couscous

4 servings

 

• 1 cup couscous
• 1 cup boiling water
• 1 teaspoon salt
• 2 Tablespoons margarine or butter

Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes.

When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.

QUICK STYLE: Place 1 Cup water and 2 TBS margarine and salt in bowl; Microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork

Bon appetit!