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Vegetarian Moroccan Stew
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
North African inspired stew with butternut squash, potatoes, chickpeas, cinnamon, tomatoes, and olives.
Ingredients:
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 (4 inch) cinnamon stick
  • salt and pepper to taste
  • 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 4 large red potatoes, cut into 2-inch cubes
  • 2 cups vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (14.5 ounce) can canned diced tomatoes with their juice
  • 1 cup pitted, brine-cured green olives
  • 0.5 teaspoon lemon zest
  • 1.75 cups water
  • 1 (10 ounce) box uncooked couscous
  • 6 tablespoons plain yogurt
  • 6 tablespoons chopped fresh cilantro
Instructions:
  • In a large covered saucepan or Dutch oven, warm the olive oil over medium heat until it shimmers. Add in the onion, garlic, cumin, cinnamon stick, salt, and pepper. Sauté and stir for 5 minutes until the onion becomes soft and see-through.
  • Combine the butternut squash, potato cubes, broth, garbanzo beans, and tomatoes in a pot. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes until the squash and potatoes are tender. Remove from heat, and add the olives and lemon zest, stirring well.
  • Bring 1 3/4 cups water to a boil in a large saucepan, then add couscous. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and let cool. Serve stew over the cooked couscous, and top each serving with yogurt and cilantro leaves.

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