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SERVES:
4-6

INGREDIENTS:

• 1 small box quick cooking couscous….cooked according to directions


• 1 Vidalia (or other sweet onion) diced


• 1 medium sweet potato, peeled and cut into 1/2-inch dice


• Olive oil for sautéing veggies


• 1 large clove garlic, peeled and minced


• 1 Tbs curry powder


• 1 15-ounce can diced tomatoes


• 1 15-ounce can chickpeas, well drained


• 1-2 cups vegetable broth (or chicken for non vegetarian version)


• Salt and pepper to taste


• 1/3-1/2 cup golden raisins


• 1 6-ounce bag baby spinach

PROCEDURE:

The couscous comes together in no time at all....follow directions on the box. You just need to bring your liquid to a boil, add the couscous, stir it in, put a lid on top and turn the heat off and it is ready to go in about 5 minutes.

For the stew, add a good splash of olive oil to a heavy bottomed pot and add 1 diced Vidalia onion and 1 medium, peeled and half inch cubed sweet potato and cook those until they soften up.

After 4-5 minutes, add 1 large minced clove of garlic to that and 1 Tbs curry powder...stir that in and let it cook along for a minute....then add 1 15-ounce can diced tomatoes, juice and all, and 1 well drained 15-ounce can of chickpeas and also add 1-2 cups chicken or vegetable stock and let it simmer along.

Season that with salt and pepper to taste and add a little more curry powder if you think it needs it and then, just as the sweet potatoes are cooked through, add 1/2 cup golden raisins and one 6-ounce bag baby spinach....let that wilt down and it is good to go.

HINTS:

Make up your own vegetable combinations….just make sure to add them in the order of how long they each take to cook.