November is the month for me that I sit back and take a deep breath and enjoy the ability to do so. Heading into one of our busiest times of the year, November is a time to keep things simple and fuss free before the headiness of December rushes at us. That’s why I always like to invite a few friends over at this time of year so I can truly enjoy their company without having the sometimes stressful commotion of a big holiday gathering. For a relaxed simple and welcoming evening I often throw a stew party. Stews are ideal to do in advance (most stews freeze well and hold in the refrigerator for up to 3 days), are often inexpensive to make yet substantial enough to tame the biggest of appetites. Sometimes I prepare 3 different stews for my guests to choose from, some crusty bread and a glass of wine or specialty beer. Even easier, ask a few of your guests to bring a pot of their favourite stew to make it a stew tasting party. Make it informal by serving the stew in deep bowls or big cappuccino mugs. Throw a few big pillows and warm blankets on the couch and floor and allow your guests to curl up in front of the fire and enjoy a relaxed meal winter picnic style! Here’s one of my favourite stew recipes to start you off. Enjoy!

Moroccan Vegetable Stew With Couscous
Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Note: This stew has a delicious aroma that will welcome your guests the minute they walk through the door. Don’t be put off by the amount of ingredients, this is a great opportunity to clear out your pantry and use up some of your spices.

Ingredients:

1 onion*, cut into wedges
2 carrots*, peeled and cut into 1 inch rounds
3 zucchini, cut into 1 inch rounds
1 small butternut squash, cut into 1 inch cubes
3 slender (Japanese) eggplants, cut into 1 inch rounds
3 cloves garlic*, peeled and left whole
¼ teaspoon chilli powder*
½ teaspoon cinnamon *
2 teaspoons ground cumin*
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
¼ cup (65ml) extra virgin olive oil*
1 x 425g tin crushed tomatoes*
1 tablespoon honey*
½ cup (125ml) vegetable stock*
2 tablespoons chopped coriander
1 250g package of couscous* – prepared according to direction on pack

1. Preheat oven to 200°C/400F.

2. Place onions, vegetables and garlic in a shallow roasting pan. Mix together spices and toss through vegetable mixture with olive oil. Place in oven and cook for 30 minutes or until soft.

3. Transfer vegetables to a medium sized saucepan. Add crushed tomatoes, honey and stock and cook a further 10 minutes. Stir through coriander. Serve with couscous.

*Denotes recommended pantry item.