Rockin' Moroccan Stew

Ingredients

• 80 ml apricots dried diced
• 250 ml can artichoke hearts canned
• 125 ml olives black pitted
• 45 ml brown sugar 
• 796 ml canned tomatoes diced canned
• 1 pinch chili flakes 
• 1 ml cinnamon 
• 750 ml couscous 
• 1 clove garlic crushed
• 1 ml ginger 
• 250 ml green beans dried
• 0.5  juice of lemon juiced
• 1 ml nutmeg 
• 80 ml olive oil 
• 1  onion chopped
• 125 ml prune- cut to pieces pitted halved
• 1  bell pepper red chopped
• 1 pinch saffron threads 
• 250 ml slivered almonds toasted
• 125 ml soy chunks 
• 1  sweet potatoes and into diced
• 2 ml thyme leaves 
• 250 ml vegetable broth made from bouillon 
• 1125 ml water boiling

Equipment

• bowl
• frying pan
• wok
• grater

Directions

1. In the wok, heat the oil and sauté the onion and garlic.
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.
10. DRESS IT UP!
11. Make sure you have a few camels standing nearby to add some North African ambience. A moose or caribou will do.
12. Reprinted with permission from Camp Cooking In the Wild by Mark Scriver, Wendy Grater, Joanna
13. Baker, © 2012 The Heliconia Press an imprint of Fox Chapel Publishing