Moroccan Vegetable Stew With Couscous

"Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a nonstick skillet, heat oil over medium high heat.
  • Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
  • Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
  • Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
  • Stir cilantro into stew.
  • Spoon stew over couscous to serve.

Questions & Replies

  1. Could I use Ras el Hanout instead of the cinnamon? Don't care for cinnamon.
     
  2. Don’t care for a garbanzo beans, what could I substitute?
     
  3. What does # 8243 mean in the carrot description in the ingredient list?
     
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Reviews

  1. This dish was tasty but required some modifications to amp up the flavor: I doubled the crushed red pepper to 1/2 tsp and per others' recommendations added about 1/2 tsp of cumin and used vegetable broth in lieu of water. (I also halved the amount of cinnamon due to personal preference.) I then cooked the couscous in vegetable broth and added to that some extra chicken bouillon seasoning as well, and the added flavor of (and salt from) the couscous was a welcome addition to the stew.
     
  2. Felt it needed something so I squeezed the juice from a whole lemon onto it once finished. This really kicked it up a notch.
     
  3. Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.
     
  4. I had some butternut squash that I needed to use up so I decided to give this a try. I REALLY enjoyed it. It was a little sweet but not too much. Even my 3 and 4 year olds ate it willingly. I used a tomato basil couscous that had on hand. At the end I forgot the cilantro but thought it was really good without it. Other than that I followed the recipe exactly and will be making this FOR SURE again. It was a great vegetarian meal.
     
  5. Delicious and very easy! I made this on one of the first cold fall evenings, and it was perfect for the occasion. The prunes added a lot of depth and complexity, and the cilantro was a nice touch. It wouldn't have been the same without those; if you make this don't skip them, especially the prunes.
     
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Tweaks

  1. I also added mozzarella cheese, garlic , and paprika and white pepper !
     
  2. I really like this one. I will make it again. Only changes: used chicken broth with vegetables instead of water and couldn't resist adding some minced garlic. Also, I subbed dried fig for the prunes. I served over a package of Near East Mediterranean Couscous. It took longer than 30 minutes to cook, so I ended up covering it to speed it up. Thanks for a great, healthy meal.
     
  3. So good even my picky 5yo and hubby liked it. Felt the need for more spice so I added the suggested cumin, ginger and red pepper. I also used fresh chopped tomatoes and some chicken stock instead of the canned tomatoes. I'll use the prunes next time because I didn't have any. The cilantro gave it a nice fresh taste. Served it over steamed rice. Will be making often, thank you.
     
  4. Very good, made a ton. Very filling and Healthy. Substituted golden raisins for prunes
     
  5. For a vegetarian dish, this is very tasty. I used a combo of turnip, sweet potato and butternut squash instead of just squash. I also omitted the prunes (not a big fan) and used whole wheat couscous (more fiber). I hope it freezes well because I'm planning to keep some for work lunches.....
     

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