Community Pick
Moroccan Vegetable Stew With Couscous
photo by Izy Hossack
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 medium carrots, sliced 1/4 to 1/2 inch thick
- 1 1⁄2 lbs butternut squash, peeled and cut into 1 inch cubes
- 1 medium onion, chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 (14 ounce) can stewed tomatoes
- 1⁄2 cup pitted prunes, chopped
- 1⁄2 teaspoon cinnamon (more if you like)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 cup couscous
- 1 cup vegetable broth
- 2 tablespoons chopped cilantro or 2 tablespoons parsley
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.
Reviews
-
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.
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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.
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Tweaks
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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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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.