- 1 cup (250 ml) vegetable broth made from bouillon
- 1/3 cup (80 ml) olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 sweet potato, diced
- 1 cup (250 ml) dried green beans
- 1 red pepper, chopped
- 1/2 cup (125 ml) soy chunks
- 28 oz can (796 ml) diced tomatoes
- 1/2 tsp (2 ml) thyme
- 1/4 tsp (1 ml) ginger, ground
- 1/4 tsp (1 ml) nutmeg, ground
- 1/4 tsp (1 ml) cinnamon, ground
- 3 cloves
- pinch chili flakes
- 1/2 cup (125 ml) prunes, pitted and halved
- 1/3 cup (80 ml) dried apricots, diced
- 8 oz can (250 ml) artichoke hearts, reserve juice
- 1/2 cup (125 ml) black olives, pitted
- 3 tbsp (45 ml) brown sugar
- pinch saffron
- 1/2 lemon, juiced
- 1 cup (250 ml) slivered almonds, toasted
- 3 cups (750 ml) couscous
- 4 1/2 cups (1125 ml) boiling water
- In the wok, heat the oil and sauté the onion and garlic.
- 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.
- Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
- Cover and simmer for 20 minutes or until the vegetables are tender.
- Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
- While you are waiting, toast the almonds in a dry frying pan.
- 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.
- Fluff the couscous with a fork.
- Serve the stew over the couscous and garnish with toasted almonds.