Vegetable stew
Ingredients:
| 2 | Apples, peeled and cubed |
| 1 tbsp | Lemon juice |
| 1 tbsp | Butter |
| 1 | Onion, diced |
| 2 | Garlic cloves |
| 2 | Celery stalks, sliced |
| 1 | Sweet potato, cubed |
| 3 | Sliced carrots |
| 1 tsp | Cumin |
| 1 tsp | Turmeric |
| ¼ cup | Fresh coriander or parsley, chopped |
| 1 | Zucchini cut into large cubes |
| ½ cup | Raisins |
| 1 cup | Chicken broth |
| 1 box of 19 ounces | Red beans, drained |
| To taste | Salt and pepper |
| 1 cup | Plain yogurt |
| To taste | Couscous |
Instructions:
- Sprinkle the apples with the lemon juice.
- Sauté in butter the onion, garlic, celery, sweet potatoes, carrots, apples, cumin, turmeric and coriander.
- Cook for 5 minutes.
- Add zucchini, raisins and chicken broth.
- Cover and cook until vegetables are tender, about 10 to 12 minutes.
- Add red beans, salt and pepper.
- Slightly reheat yogurt and add to first mixture.
- Serve over couscous.
Makes 6 to 8 servings.
