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    Moroccan Vegetable Stew With Couscous

    Moroccan Vegetable Stew With Couscous. Photo by justcallmetoni

    1/1 Photo of Moroccan Vegetable Stew With Couscous

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Annacia's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 16, 2013


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2013


      This was delicious, quick, simple and inexpensive -- a total win!
      I didn't have butternut squash to hand so I used half a large cauliflower. I also did not have fresh cilantro and forgot to use dried -- still tasted wonderful. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)


    Nutritional Facts for Moroccan Vegetable Stew With Couscous

    Serving Size: 1 (511 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.5
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 879.1 mg
    Total Carbohydrate 103.6 g
    Dietary Fiber 14.2 g
    Sugars 19.1 g
    Protein 14.4 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from


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