Hoff's Moroccan Stew II

Hoff's Moroccan Stew
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:

• 2 cups Whole Wheat Israeli Couscous
• 2 1/2 cups Water
• 1 12 oz. block frozen cooked Winter Squash (thawed)
• 1 15oz. can Chickpeas (rinsed & drained)
• 1 15oz. can diced Tomatoes (seasoned)
• 1 Zucchini (chopped)
• 1 small - medium Sweet Onion (chopped)
• 1/4 cup Almond Butter (oil-free)
• 1 Lime
• 2 Garlic Cloves (minced)
• 2 tbsp. Pine Nuts
• 1 tbsp. Nutritional Yeast
• 1 tsp. Ground Ginger
• 1 tsp. Cumin
• 1 tsp. Cinnamon
• Sea Salt to taste

Directions:

1. Bring Water to boil in medium pot, reduce to simmer, add Couscous & Nutritional Yeast, cover & cook for 15 minutes 
2. Remove from heat & fluff Couscous with fork when done 
3. Meanwhile in a large pot over medium-high heat lightly brown Pine Nuts until fragrant, remove & set aside 
4. In same pot, sauté Onions until softened, add Garlic and cook for 1 minute, stirring to prevent burning 
5. Stir in seasonings and cook until fragrant about 30 seconds 
6. Add Chickpeas, Tomatoes, Zucchini, Squash & Almond Butter; cover & simmer for 20-30 minutes or until Zucchini has softened 
7. Remove pan from heat, stir in Couscous, Pine Nuts & juice from Lime