Moroccan Vegetable Stew

Recipe by Fossettes
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
  • Add potatoes, squash, onions, and carrots.
  • Stir frequently for about 10 minutes until onions are golden brown.
  • Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
  • Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
  • Meanwhile prepare couscous as directed on package, using broth instead of water.
  • Stir cilantro into stew and adjust seasoning with salt if desired.
  • Serve over warm couscous.
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