Recipes Mains:

Moroccan Vegetable Stew

Moroccan Vegetable Stew


6 to 8 servings
3 tablespoons extra virgin olive oil
1 ½ cup chopped onions
2 ½ teaspoons ground cumin
2 ½ teaspoons ground coriander
1 teaspoon turmeric
1 ½ – 2 teaspoon chili powder (depending on your heat level)
1 cinnamon stick
3 cloves garlic, minced
1 14 oz can chopped tomato
1 medium butternut squash, peeled and cut into chunks
1 sweet potato, cut into chunks
2 large carrots, cut into chunks
1 celery stalk chopped
1 parsnip chopped
¾  cup chopped dried apricots
4 cups vegetable or chicken stock, divided
2 tablespoons lemon juice
2 tablespoons chopped preserved lemons
Salt and pepper
¼ cup chopped parsley, plus more for garnish
2 tablespoons chopped fresh mint, plus more for garnish
3 cups couscous
2 cups boiling water

The Prep

Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes.

Add the cumin, coriander, tumeric, chili powder, cinnamon stick, garlic, and tomato; cook for a minute or two until fragrant.

Add the squash, sweet potato, carrots, celery and dried apricots and toss well to coat. Pour 2½ cups of the stock and the lemon juice and preserved lemon over the vegetables and bring to a gentle simmer.

Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper. Add the parsley, and mint and simmer for an additional 10 minutes.

Meanwhile, put the couscous in a large baking dish and spread it into a thin layer. Pour over the boiling water and remaining 1½ cups broth and cover with a lid or tin foil. Let stand for 10 to 15 minutes, until all the liquid has been absorbed into the couscous. Fluff gently with a fork.

To serve, put the couscous on a large serving platter. Spoon the vegetable stew on top. Garnish with a dollop of harissa yogurt sauce, additional chopped parsley and mint, roasted chickpeas and pomegranate seeds.

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