Moroccan Vegetable Stew with Couscous

Moroccan Vegetable Stew with Couscous

by Josefa Torres 1 year ago
5 (2)
45 minutes
341.4 kcal
66.5 g carbs
Description

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

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
Directions
  1. 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. 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. 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. 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.
Nutrition Facts
serving: 6 bowls
calories: 341.4 kcal
carbohydrates: 66.5 g
protein: 11.2 g
saturated fat: 0.6 g
sodium: 1371 mg
fiber: 10.1 g
sugar: 10.8 g