Rockin' Moroccan Stew Recipe

Name: Rockin' Moroccan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 ml) vegetable broth made from bouillon; 1/3 cup (80 ml) olive oil; 1 onion, chopped; 1 clove garlic, crushed; 1 sweet potato, diced; 1 cup (250 ml) dried green beans; 1 red pepper, chopped; 1/2 cup (125 ml) soy chunks; 28 oz can (796 ml) diced tomatoes; 1/2 tsp (2 ml) thyme; 1/4 tsp (1 ml) ginger, ground; 1/4 tsp (1 ml) nutmeg, ground; 1/4 tsp (1 ml) cinnamon, ground; 3 cloves; pinch chili flakes; 1/2 cup (125 ml) prunes, pitted and halved; 1/3 cup (80 ml) dried apricots, diced; 8 oz can (250 ml) artichoke hearts, reserve juice; 1/2 cup (125 ml) black olives, pitted; 3 tbsp (45 ml) brown sugar; pinch saffron; 1/2 lemon, juiced; 1 cup (250 ml) slivered almonds, toasted; 3 cups (750 ml) couscous; 4 1/2 cups (1125 ml) boiling water

Servings: persons

1 cup (250 ml) vegetable broth made from bouillon
1/3 cup (80 ml) olive oil
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, diced
1 cup (250 ml) dried green beans
1 red pepper, chopped
1/2 cup (125 ml) soy chunks
28 oz can (796 ml) diced tomatoes
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) ginger, ground
1/4 tsp (1 ml) nutmeg, ground
1/4 tsp (1 ml) cinnamon, ground
3 cloves
pinch chili flakes
1/2 cup (125 ml) prunes, pitted and halved
1/3 cup (80 ml) dried apricots, diced
8 oz can (250 ml) artichoke hearts, reserve juice
1/2 cup (125 ml) black olives, pitted
3 tbsp (45 ml) brown sugar
pinch saffron
1/2 lemon, juiced
1 cup (250 ml) slivered almonds, toasted
3 cups (750 ml) couscous
4 1/2 cups (1125 ml) boiling water

1
1. In the wok, heat the oil and saute the onion and garlic.
2
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6
6. While you are waiting, toast the almonds in a dry frying pan.
7
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8
8. Fluff the couscous with a fork.
9
9. Serve the stew over the couscous and garnish with toasted almonds.

2915

kcal

Calories

308

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 25 ingredients. The key ingredients include: 1 cup (250 ml) vegetable broth made from bouillon, 1/3 cup (80 ml) olive oil, 1 onion, chopped, 1 clove garlic, crushed, and more.

Yes, Rockin' Moroccan 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!

Rockin' Moroccan Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions