Effort Level: II
This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater
Make sure you have a few camels standing nearby to add some North African ambience. A moose or caribou will do.
Recipe information
Total Time
40 minutes
Yield
Serves 6
Ingredients
Preparation
Method
Step 1
1. In the wok, heat the oil and sauté the onion and garlic.
Step 2
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
Step 3
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
Step 4
4. Cover and simmer for 20 minutes or until the vegetables are tender.
Step 5
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
Step 6
6. While you are waiting, toast the almonds in a dry frying pan.
Step 7
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
Step 8
8. Fluff the couscous with a fork.
Step 9
9. Serve the stew over the couscous and garnish with toasted almonds.
