RCI-SP.005.0158.001
Moroccan Vegetable Stew
This stew is authentically Moroccan and provides a nutritious, filling meal! This recipe serves 4.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- carrots2 mediumsliced
- butternut squash1 mediumcubed
- onion1 mediumchopped
- garbanzo beans400 grinsed and drained
- 400 g
- pitted prunes½ cupchopped
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 1 cup
- 1 cup
- 2 tablespoons
Method
1
Heat olive oil in a large pot over medium heat, then add the chopped onion and cook for 3-4 minutes until softened and fragrant.
4 minutes
2
Add the sliced carrots and cubed butternut squash to the pot, stirring to coat with oil, and cook for 2 minutes to lightly soften the vegetables.
2 minutes
3
Stir in the ground cinnamon, salt, and red pepper flakes, distributing the spices evenly throughout the vegetables.
4
Pour in the stewed tomatoes and their juices, then add the rinsed garbanzo beans and chopped prunes, stirring well to combine.
1 minutes
5
Bring the stew to a simmer, then reduce heat to medium-low and cook uncovered for 20-25 minutes until the carrots and squash are tender.
23 minutes
6
While the stew simmers, bring the vegetable broth to a boil in a separate pot, then pour in the couscous and remove from heat immediately.
7
Cover the couscous pot with a tight-fitting lid and let it steam for 5 minutes until the liquid is absorbed and the grains are fluffy.
5 minutes
8
Fluff the couscous with a fork, breaking up any clumps that may have formed.
9
Taste the stew and adjust seasoning with additional salt if needed, then stir in the fresh cilantro or parsley just before serving.
1 minutes
10
Divide the couscous among four serving bowls and ladle the vegetable stew over the top, ensuring each portion has a balance of vegetables, beans, and sauce.