Moroccan Vegetable Stew with Couscous recipe

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Ingredients

4 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
1 cup sliced leek, 1/2-inch-thick
1 clove garlic, minced
½ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 (15.5 ounce) can chickpeas, drained and rinsed
1 ½ cups peeled and cubed Yukon Gold potatoes
1 cup peeled and cubed turnips
1 cup carrot slices, 1/2-inch thick
1 tablespoon harissa
1 ½ teaspoons tomato paste
¾ teaspoon salt
1 ¼ cups water
1 (6 ounce) package quick-cook couscous mix (such as Near East Mediterranean Curry)
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons honey
1 lemon, cut into wedges

Nutrition Info

341.4 calories
carbohydrate: 66.5 g
cholesterol: : -
fat: 5.4 g
fiber: 10.1 g
protein: 11.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1371 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion and leek, saute until translucent, about 5 minutes. Add garlic, coriander, cumin, and cayenne pepper, cook, stirring constantly, for 1 minute.

  2. Pour in vegetable broth. Stir in butternut squash, chickpeas, potatoes, turnips, carrots, harissa, tomato paste, and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

  3. Bring water, couscous spice packet, and remaining olive oil to a boil in a separate saucepan. Stir in couscous. Cover and remove from heat. Let stand until couscous is tender, about 5 minutes.

  4. Add parsley and honey to the stew. Place 1/2 cup couscous into each serving bowl and top with 1 cup stew. Squeeze a lemon wedge into each dish.

Recipe Yield

6 bowls

Recipe Note

This hearty vegetarian stew combines fantastic fall/winter vegetables with a spicy Moroccan flair. Stands alone as a complete meal.

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