Vegetarian Moroccan Stew

Vegetarian Moroccan Stew

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"A great vegetarian meal that's really easy to make. Serve over steamed couscous."

Ingredients

40 m {{adjustedServings}} servings 494 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 97g
  • 31%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
  2. Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
  3. In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.
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Reviews

38
  1. 52 Ratings

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The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though, he said, and I agree, that it was even f...

This recipe was delicious! I did have to add a little more broth than what was called for and I used 2 tsp. ground cinnamon instead of a stick and doubled the cumin. I didn't have any couscous...

This recipe is AWESOME! Not only did everyone in our family love it (even the pickiest eaters), but I recommended it to a friend, and her family loved it, too. Some suggestions: use fresh m...