Description
A recipe for Moroccan Vegetable Stew with California Dried Plums

Ingredients

• 2 tablespoons olive oil
  
• 1 large onion, cut into 1/2-inch crescents
  
• 1/2 teaspoon cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon sweet paprika
  
• 1/4 teaspoon saffron threads
  
• 1 pound whole butternut squash, peeled, seeded and cut into 1-inch cubes
  
• 2 small fennel bulbs, trimmed and cut into 1/2-inch strips
  
• 1 (14.5-ounce) can diced tomatoes with juice
  
• 1 teaspoon salt
  
• 1 1/2 cups pitted California Dried Plums
  
• 1/4 cup chopped cilantro
  
• 6 cups cooked quinoa or whole wheat couscous*

Preparation
Prep time: 20 minutes | Cook time: 25 minutes

In large heatproof casserole or deep skillet, heat oil over medium heat. Add onion, cinnamon, ginger, paprika and saffron; cooking and stirring about 5 minutes or until onion begins to soften. Add squash, fennel, tomatoes, 1 1/2 cups water and salt. Cover and simmer about 15 minutes or until squash feels tender when pierced with small sharp knife; add dried plums and cook 5 minutes more. (Stew may be cooked to this point up to 1 day ahead; refrigerate until needed.) Just before serving, stir in cilantro. Serve over quinoa.

Tip: *Rinse 2 cups quinoa; place in saucepan with 4 cups water. Bring to simmer; reduce heat. Cover and cook 20 minutes or until water is absorbed. Whole wheat couscous may be substituted; cook according to package directions.

Nutrition
Nutrients per serving: 481 calories; 8g fat; 0mg cholesterol; 427mg sodium; 95g carbohydrate; 11g fiber; 12g protein

Serves
Makes 6 servings

Variations
no information available