Ruth’s Chicken Moroccan Stew

2 Tbsp. olive oil

1 onion, chopped

1 clove garlic, minced

1/2 tsp. salt

1/2 c. raisins

2 c. diced peeled sweet potatoes or butternut squash

1 c. sliced carrots

1 can diced tomatoes, undrained

1 3/4 c. water

1 box (10 oz.) plain couscous

2 c. chopped cooked chicken or turkey (good for turkey left-overs)

1/4 c. shelled pistachio nuts

2 tsp. cumin

1 tsp. cinnamon

1 1/2 tsp. ginger

Heat oil in large saucepan over medium heat. Add onion, garlic, sweet potatoes and carrots. Cook and stir 6 minutes or until onion softens. Stir in cumin, ginger, cinnamon and salt. Cook 1 minute more. Add tomatoes, raisins and water. Bring to a boil. Cover and reduce heat to low and simmer 25 minutes or until vegetables are tender.

Prepare couscous according to package directions and keep hot. When vegetables are tender, add chicken to stew and heat 5 minutes more or until chicken is hot. Serve stew over couscous and sprinkle with pictachio nuts.


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