Moroccan Vegetable Stew Recipe

Name: Moroccan Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 red potatoes, unpeeled, cut into small chunks; 1 medium butternut squash, peeled, seeded, and cut into small pieces; 1 large onion, diced; 2 carrots, peeled and sliced into thin rings; 1 (15 ounce) can garbanzo beans, drained and rinsed; 1/2 cup raisins; 1 (14 1/2 ounce) can chopped tomatoes with juice; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1/4 teaspoon red pepper flakes; 1 1/2 cups couscous; 2 cups vegetable broth or 2 cups chicken broth, divided; 3 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons extra virgin olive oil
2 red potatoes, unpeeled, cut into small chunks
1 medium butternut squash, peeled, seeded, and cut into small pieces
1 large onion, diced
2 carrots, peeled and sliced into thin rings
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup raisins
1 (14 1/2 ounce) can chopped tomatoes with juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups couscous
2 cups vegetable broth or 2 cups chicken broth, divided
3 tablespoons chopped fresh cilantro

1
In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
2
Add potatoes, squash, onions, and carrots.
3
Stir frequently for about 10 minutes until onions are golden brown.
4
Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
5
Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
6
Meanwhile prepare couscous as directed on package, using broth instead of water.
7
Stir cilantro into stew and adjust seasoning with salt if desired.
8
Serve over warm couscous.

522

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.

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 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 red potatoes, unpeeled, cut into small chunks, 1 medium butternut squash, peeled, seeded, and cut into small pieces, 1 large onion, diced, and more.

Yes, Moroccan Vegetable Stew 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 Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions