Moroccan Chickpea and Vegetable Stew with Couscous

Total Time
15 mins
14 mins

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

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  1. Heat the oil in a large skillet on medium high heat.
  2. Add the zucchini, onion, carrot and garlic.
  3. Saute 5 minutes.
  4. (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  5. Cover, reduce the heat, and simmer for 8 minutes or until tender.
  6. Stir occasionally.
  7. While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  8. Cover and let stand for 5 minutes.
  9. Serve stew over couscous.
Most Helpful

4 5

This is very good! Not as juicy as I expected, but still very good. I added a pinch of cayenne and about 1 Tbs f/f feta to each serving. Using whole wheat couscous, this is 7 WW pts/serving, and a dish that works with the "Simply Filling Technique" (old Core program). A fabulous keeper! Thanks for sharing.

3 5

I really wanted to like this, but it ended up being un-exciting. I left out the raisins due to personal preference, and I used an entire can of chicken broth, and I upped the spices slightly to compensate, but it maybe wasn't enough. The end product had a lovely texture and fragrance, but served over couscous, it just didn't have the spicy flavor I'd expected.

4 5

Liked this very much, and it froze well too!