Please consult the OU's guidelines for checking fruits and vegetables.

Moroccan Vegetable Stew
Moroccan Vegetable Stew Pareve
1 hour, 10 minutes 25 minutes
45 minutes
4 servings

Ingredients
  • 1 Tablespoon olive oil
  • 2 medium carrots
  • 1 butternut squash (about 1¾ lbs.)
  • 1 onion
  • 1 (15 to 19 oz.) can garbanzo beans, rinsed and drained
  • 1 (14½ oz.) can stewed tomatoes
  • ½ cup pitted prunes, chopped (or substitute golden raisins)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅛ to ¼ teaspoon red pepper flakes
  • 1 cup couscous
  • 1 cup vegetable broth
  • 2 Tablespoons chopped fresh cilantro or parsley

Instructions
  1. Cut carrots into 1/4-inch-thick slices and chop onion. Peel squash and cut into 1-inch cubes.
  2. In nonstick stock pot heat olive oil over medium-high heat. Add vegetables and cook until onion is golden, about 10 minutes.
  3. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
  4. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label.
  5. Stir cilantro into stew. Spoon stew over couscous to serve.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.