1 medium onion, chopped
1 good-sized sweet red pepper, coarsly chopped
3 medium carrots peeled and sliced
2 cups orange winter squash, cubed
1 yam, cubed (or, 1 additional cup of orange winter squash)
1 cup orange juice
1 cup water
1 bunch parsley chopped
raisins (small handful or 1/3 c)
1 can (19 0z) chick peas, rinsed,(optional)
salt to taste
4-6 tsp Moroccan La Kama (or to taste)
Sauté onion and red pepper in olive oil. Add the carrots when the onions become translucent. Sprinkle the Moroccan La Kama and salt into the onion mixture and stir well. Stir the cubed vegetables, chick peas and raisins into the sautéed mixture and pour both the orange juice and water over. Let simmer until the squash is cooked and begins to break down, adding more liquid if necessary.
Before removing from heat, stir in half of the chopped parsley. Serve over cous cous, garnished with the remaining parsley and with a side salad of sweet onion, tomato, cucumber, olives and parsley with lemon and olive oil dressing.
This is a complete meal when the chick peas are added and more of a side dish when served without.