Tuesday, January 18, 2011

Moroccan Stew and a Cous Cous Citrus Salad

Buy Organic whenever possible!
2 Italian Eggplant  - cut into half inch cubes
8 medium Shiitake mushrooms - minced
2 medium yellow onion - chopped
3 cloves (or more) of garlic - minced
Saute together with 2 to 3 Tbsp olive oil, 1/4 cup Pomegranate Syrup adding water as the juices reduce cover and steam on low for 10 minutes, adjust any ingredients needed.

then add:
32 oz can of organic Roma tomatoes - chopped
1 to 2 cups of cherry tomatoes cut in 1/4's
1 cup fig jam (low sugar)
cinnamon, coriander, cardamom, Cayenne, salt and pepper
1/2 cup fresh mint chopped
8 oz precooked garbanzo beans
16 oz precooked green lentils
Marinate Tempe or Firm Tofu in sesame oil, soy sauce and pomegranate syrup for an hour or two at room temperature.  Saute both sides then cut into cubes and add to the stew.  Simmer on low, covered  for 30 minutes adjusting spices as needed. This is a slightly sweet yet savory stew that transports you to exotic locations.

Prepare a cous cous and chill before adding:;
1/2 cup dried tart cherries - chopped
1 English cucumber - cut in cubes
1 bunch Italian parsley - chopped
4 green onions - chopped
Balsamic & EVOO, orange juice, salt & pepper

Serve the Moroccan Stew and Cous Cous Salad with orange slices and pomegranate gems.

This has become a favorite and the variations are infinite. 

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