Vegetarian Moroccan Stew

Vegetarian Moroccan Stew

37 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Front242
Recipe by  Front242

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (37)

Rate This Recipe
Brian
28

Brian

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 fresher and better than any Moroccan dish, add some mint green tea and the traditional dessert of sliced oranges sprinkled with cinnamon and sugar and this may be your new favorite dish!

Kimberly
21

Kimberly

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, so we ate it as is and really enjoyed it. It even went over well with my 2 and 5 year old.

Lara
16

Lara

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 mint instead of cilantro as a topper. Use brown rice instead of couscous (especially with the left overs, when you run out of couscous, as we did!) I doubled the recipe and had so much left over, we were eating it for at least a week. Note for meat eaters: you can add meat if you like, but trust me, no one will miss it!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 494 cal
  • 25%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 97 g
  • 31%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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