Beet, Squash, and Radish Moroccan Stew Recipe

Name: Beet, Squash, and Radish Moroccan Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) butternut squash; 2 tablespoons olive oil; 1 medium yellow onion, medium dice; 4 medium garlic cloves, minced; 1 tablespoon kosher salt, plus more for seasoning; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 pound beets, peeled and medium dice (about 3 cups); 2 1/2 cups water; 1/3 cup harissa, plus more for serving; 1 pound radishes (about 2 bunches), stems trimmed and halved; 1 (15-ounce can) chickpeas, also known as garbanzo beans, drained and rinsed; 1/4 cup golden raisins, also known as sultanas; 1 tablespoon honey; 2 tablespoons finely chopped preserved lemon, or the finely grated zest of 1 medium lemon (about 1 1/2 teaspoons); 2 cups couscous, cooked according to the package directions; 3/4 cup sliced almonds, toasted; 1/4 cup coarsely chopped fresh cilantro

Servings: persons

1 (1 1/2-pound) butternut squash
2 tablespoons olive oil
1 medium yellow onion, medium dice
4 medium garlic cloves, minced
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 pound beets, peeled and medium dice (about 3 cups)
2 1/2 cups water
1/3 cup harissa, plus more for serving
1 pound radishes (about 2 bunches), stems trimmed and halved
1 (15-ounce can) chickpeas, also known as garbanzo beans, drained and rinsed
1/4 cup golden raisins, also known as sultanas
1 tablespoon honey
2 tablespoons finely chopped preserved lemon, or the finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
2 cups couscous, cooked according to the package directions
3/4 cup sliced almonds, toasted
1/4 cup coarsely chopped fresh cilantro

1
Prepare the squash: Peel off the skin with a vegetable peeler.
2
Trim the top and bottom.
3
Cut the neck from the bulb of the squash.
4
Halve each piece lengthwise and scrape out the seeds.
5
Cut the squash into 1/2-inch cubes and set aside.
6
(You will need about 3 1/2 cups.
7
Save any remaining squash for another use.)
8
Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
9
Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
10
Add the garlic, measured salt, coriander, cumin, and paprika and stir to combine.
11
Cook, stirring occasionally, until the garlic and spices are fragrant, about 1 minute.
12
Add the beets, water, and harissa and stir to combine.
13
Bring the mixture to a simmer and cook, stirring occasionally, until the beets are slightly softened, about 10 minutes.
14
Add the squash, radishes, chickpeas, raisins, and honey and stir to combine.
15
Return the mixture to a simmer and reduce the heat to low.
16
Simmer, stirring every 10 minutes and making sure to stir to the bottom of the pot to rotate the vegetables evenly, until the vegetables are fork-tender but still hold their shape, about 45 minutes.
17
Taste and season with salt as needed.
18
Remove from the heat and stir in the preserved lemon or lemon zest.
19
Spoon the stew over the couscous and sprinkle with the almonds and cilantro.
20
Pass additional harissa on the side.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (1 1/2-pound) butternut squash, 2 tablespoons olive oil, 1 medium yellow onion, medium dice, 4 medium garlic cloves, minced, and more.

Yes, Beet, Squash, and Radish Moroccan Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!