Moroccan Vegetable Stew With Couscous

Total Time
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition


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

4 5

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.

5 5

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 5

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.

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