Moroccan Vegetable Stew With Couscous Recipe

Name: Moroccan Vegetable Stew With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium carrots, sliced 1/4 to 1/2 inch thick; 1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes; 1 medium onion, chopped; 1 (15 ounce) can garbanzo beans, drained; 1 (14 ounce) can stewed tomatoes; 1/2 cup pitted prunes, chopped; 1/2 teaspoon cinnamon (more if you like); 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper flakes; 1 cup couscous; 1 cup vegetable broth; 2 tablespoons chopped cilantro or 2 tablespoons parsley

Servings: persons

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

1
In a nonstick skillet, heat oil over medium high heat.
2
Add carrots, squash, and onion and cook until golden, about 10 minutes.
3
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
4
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
5
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
6
Stir cilantro into stew.
7
Spoon stew over couscous to serve.

1320

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium carrots, sliced 1/4 to 1/2 inch thick, 1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes, 1 medium onion, chopped, and more.

Yes, Moroccan Vegetable 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.

Moroccan Vegetable Stew With Couscous

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