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