Angela Day. Chicken. 200116.
Picture: Chris Collingridge
Angela Day. Chicken. 200116. Picture: Chris Collingridge 460

Moroccan butternut stew - recipe

By Angela Day Time of article published Feb 23, 2016

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Moroccan butternut stew with almond couscous

Serves 6-8

250ml couscous

375ml vegetable stock

125ml flaked almonds, toasted

125ml Lifestyle Foods roasted seed mix

45ml Lifestyle Foods coconut oil

1 red onion, finely chopped

2cm piece of ginger, peeled and grated

2 garlic cloves, finely chopped

5ml turmeric

10ml ground cumin

5ml paprika

5ml Lifestyle Foods cayenne pepper

5ml LIfestyle Foods fine sea salt

1 cinnamon stick

3 carrots, peeled and sliced

3 medium potatoes, peeled and diced

500g butternut, skinned and cubed

2 x 400g tins of chickpeas, drained and rinsed

80ml chopped dried apricots

400g tin of Lifestyle Foods coconut milk

250ml vegetable stock

30ml lemon juice

125ml chopped fresh coriander

Place the couscous in a bowl, then add the boiling stock, mix once and cover with clingfilm.

Allow to stand for 10 minutes, then fluff up with a fork and stir in the almonds and roasted seed mix.

Set aside and keep warm.

Meanwhile, heat the coconut oil in a large pot and fry the onion, ginger and garlic for 5 minutes, until softened.

Stir in the spices and cook until fragrant, about 2 minutes.

Add the carrots, potatoes, butternut, chickpeas and apricots and stir until well coated with the spices.

Stir in the coconut milk and stock, cover with the lid and simmer for 15-20 minutes or until the vegetables are tender.

Add the lemon juice and coriander and serve on a bed of couscous.

* Lifestyle Foods are available at Dis-Chem, which is a sponsor of the Angela Day Kitchen. Angela Day is a cookery column carried in The Star, the Cape Argus, the Daily News and the Pretoria News, and by IOL.


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