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: 2 tablespoons olive oil; 1 yellow onion chopped; 6 cloves garlic minced; 2 red potatoes diced; 1 cup carrot diced; 2 teaspoons cardamom ground; 1 zucchini cut in half and sliced; 1 yellow squash cut in half-moons sliced; 1/2 cauliflower florets; 2 teaspoons curry powder; 1 teaspoon salt; 1 teaspoon black pepper ground; 1 teaspoon cayenne ground; 1/2 cup raisins; 16 ounces tomato; 15 ounces tomato sauce; 2 tablespoons honey; 15 ounces garbanzo beans; 6 cups water; 3 cups couscous uncooked; 1/2 cup dried figs coarsely chopped; 1 cup almonds sliced; 1 pint plain yogurt for garnish; fat; fat; 1 fresh mint chopped, for garnish

Servings: persons

2 tablespoons olive oil
1 yellow onion chopped
6 cloves garlic minced
2 red potatoes diced
1 cup carrot diced
2 teaspoons cardamom ground
1 zucchini cut in half and sliced
1 yellow squash cut in half-moons sliced
1/2 cauliflower florets
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper ground
1 teaspoon cayenne ground
1/2 cup raisins
16 ounces tomato
15 ounces tomato sauce
2 tablespoons honey
15 ounces garbanzo beans
6 cups water
3 cups couscous uncooked
1/2 cup dried figs coarsely chopped
1 cup almonds sliced
1 pint plain yogurt for garnish
fat
fat
1 fresh mint chopped, for garnish

1
In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini,yellow squash, and cauliflower. Add curry powder, salt, black pepper, and cayenne and stir. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry.
2
While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes. After the couscous has sat for 5 minutes, stir the figs and almonds into the stew.
3
To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint. Serve the remaining yogurt on the side.

573

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.
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 26 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 yellow onion chopped, 6 cloves garlic minced, 2 red potatoes diced, 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.

That's it — enjoy your meal!

Moroccan Vegetable Stew With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions