Moroccan Root Vegetable and Butternut Stew with Cou

Name: Moroccan Root Vegetable and Butternut Stew with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. olive oil; 2 md. onion, peeled and diced in lg. chunks; 1 md. carrot, peeled and diced in lg. chunks; 6 sm. potatoes, skin on, cut in half; 1 cup butternut squash, peeled and diced in lg. chunks; 1 tbsp. freshly grated ginger; 1 clove garlic, minced; 1/2 tsp. ground turmeric; 1-1/2 tsp. ground coriander; 1/2 tsp. ground cumin; 1 cinnamon stick; 1-1/2 cup canned tomato, chopped; 1 cup water; Salt and pepper, to taste; 2 tbsp. raisins; 1 preserved lemon (optional); 4 cups water; 1/4 tsp. salt; 2 cups quick cook couscous; 1 tbsp. butter; 1/2 cup roasted, flaked almonds

Servings: persons

4 tbsp. olive oil
2 md. onion, peeled and diced in lg. chunks
1 md. carrot, peeled and diced in lg. chunks
6 sm. potatoes, skin on, cut in half
1 cup butternut squash, peeled and diced in lg. chunks
1 tbsp. freshly grated ginger
1 clove garlic, minced
1/2 tsp. ground turmeric
1-1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 cinnamon stick
1-1/2 cup canned tomato, chopped
1 cup water
Salt and pepper, to taste
2 tbsp. raisins
1 preserved lemon (optional)
4 cups water
1/4 tsp. salt
2 cups quick cook couscous
1 tbsp. butter
1/2 cup roasted, flaked almonds

1
In a large heavy saucepan over medium high heat, heat the oil, add the vegetables and saute for 6 to 10 minutes, stirring from time to time.
2
Next add the ginger and garlic, continue to saute for 2 to 3 minutes then add turmeric, coriander, cumin and cinnamon stick and cook for an additional 5 to 8 minutes.
3
Add the canned tomato and 1 cup of water; bring to a simmer, season with salt and pepper, add the raisins and skim.
4
Allow to cook for 18 to 25 minutes until all vegetables are soft to the touch but not overcooked.
5
Just before serving, add the preserved lemon, cut into large wedges and serve alongside couscous.
6
Note: You can use just about any vegetable in this delicious vegetarian meal.
7
If you wish to use zucchinis or green beans, add them halfway through the cooking so they do not become overcooked.
8
I sometimes like to throw in a handful of black olives or the addition of some red chili flakes for a little heat.
9
Although this dish is vegetarian, it is rich, big and hearty and for any red-blooded carnivore, this is a delicious and satisfying meal served with couscous or steamed rice.
10
FOR THE COUSCOUS: In a saucepan, bring to a boil 4 cups of water to which you add the salt.
11
Sprinkle on the couscous, stir well, remove from heat, cover the pot with a tightly fitting lid and let it sit for 12 minutes.
12
Remove the lid to reveal a light and fluffy cooked couscous.
13
Add a tablespoon of butter and gently stir in the roasted almonds.
14
Transfer the couscous to a serving dish and serve immediately.
15
Note: Refer to the cooking instructions of your quick cook couscous as water quantities vary from brand to brand.
16
You may wish to add to your couscous freshly chopped parsley, dried apricots or other interesting ingredients as you wish.
17
Chef Michael Bonacini

896

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

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 21 ingredients. The key ingredients include: 4 tbsp. olive oil, 2 md. onion, peeled and diced in lg. chunks, 1 md. carrot, peeled and diced in lg. chunks, 6 sm. potatoes, skin on, cut in half, and more.

Yes, Moroccan Root Vegetable and Butternut Stew with Couscous 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!

Moroccan Root Vegetable and Butternut Stew with Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions