17 - Moroccan Black Bean Stew
- Annie B. Bond, January 17, 2005, Source
Fresh vegetables and spices, sweetness from raisins and fiber from protein-packed black beans all combine to make an exotic dish filled with flavors and colors. Nourishing and healthful, this fragrant stew reminds us of sultry nights beside a warm sea: the ultimate in pleasure.
INGREDIENTS
4 cups cooked couscous
1/2 onion, diced
1 small yam, peeled and diced
1 small zucchini, diced
1 red bell pepper, diced
1/4 cup olive oil
3 tablespoons flour
2 tablespoons sugar
2 teaspoons curry powder
1 teaspoon cinnamon
2 cups vegetable broth
2 cups cooked black beans
1/2 cup raisins
Salt to taste
1. In a large pot, saute the onion, yam, zucchini, and pepper in the oil until the vegetables are tender. Reduce heat to low.
2. Add flour, sugar, curry, and cinnamon. Saute for 1 minute.
3. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste.
4. Serve on a bed of couscous.
Serves 6.