I first made this hearty vegetarian stew about 10 years ago, when I started cooking. It has evolved some over the years but remains something I look forward to making every fall. The cinnamon and spices make the kitchen smell amazing, and I love having the leftovers for days. And I know this might make me crazy, but I find there’s something cathartic about peeling and chopping loads of vegetables. The squash and sweet potato are cooked until they’re nice and soft, while the nuts provide a contrasting crunch to the texture. I’m not a fan of raisins, but if that’s your thing, I’m sure they would fit in nicely.

I swap the couscous for quinoa from time to time when I feel like adding a bit more protein to the recipe. My husband will also throw in some chicken, but as written, the recipe is vegan. The leftovers make lunch worth looking forward to for days.

This recipe is super easy and versatile enough to happily accept substitutions. I’ve made it before without the nutmeg or coriander and it has still been delicious. Similarly, I’m sure you could swap certain vegetables in a pinch. I rarely have pomegranate seeds handy, but when I do they make for a nice, bright topping.

Print Recipe

Moroccan Vegetarian Stew

Flavorful Moroccan stew and couscous made with fall vegetables and spices

Course

Main Dish

Cuisine

Middle Eastern, Moroccan

Keyword

Butternut squash, Couscous, Fall, Stews and Soups, Vegan, Vegetarian

Servings

at least

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium butternut squash peeled and chopped
• 1 large sweet potato peeled and chopped
• 4 carrots peeled and chopped
• 1 large onion chopped
• 6 cloves garlic chopped
• 14 ounce garbanzo beans canned
• 28 ounce diced tomatoes canned
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp coriander
• 2 tsp salt
• 2 tsp pepper
• 1/2 heaping cup chopped almonds
• 1/2 cup chopped cilantro
• 2 cups dry couscous
• 4 cups vegetable broth (2 for the stew, 2 for the couscous)
• 1/4 cup pomegranate seeds optional

Course Main Dish Cuisine Middle Eastern, Moroccan Keyword Butternut squash, Couscous, Fall, Stews and Soups, Vegan, Vegetarian Servings at least Ingredients 3 tablespoons extra virgin olive oil 1 medium butternut squash peeled and chopped 1 large sweet potato peeled and chopped 4 carrots peeled and chopped 1 large onion chopped 6 cloves garlic chopped 14 ounce garbanzo beans canned 28 ounce diced tomatoes canned 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp coriander 2 tsp salt 2 tsp pepper 1/2 heaping cup chopped almonds 1/2 cup chopped cilantro 2 cups dry couscous 4 cups vegetable broth (2 for the stew, 2 for the couscous) 1/4 cup pomegranate seeds optional

Instructions

1. Add olive oil to a large Dutch oven or stock pot on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute or two, until fragrant.
2. Stir in the cinnamon, nutmeg, and coriander and stir for another minute.
3. Add sweet potato, butternut squash, and carrots and cook for about 10 minutes, stirring regularly. You may need to reduce the temperature to low to keep from burning the veggies here. Feel free to add a bit more olive oil here if you feel it's needed.

   
4. Add the garbanzo beans, diced tomatoes (including the liquid), and 2 cups of vegetable stock. Bring pot to simmer, for roughly 30 minutes, stirring occasionally.

   
5. Once the stew has been simmering for about 20 minutes, bring the remaining 2 cups of stock to a boil in a medium-sized saucepan. Stir in the couscous and cover with a lid. Turn off the heat, and allow the couscous to absorb the broth for 5 minutes. After the liquid has been absorbed, fluff the couscous with a fork.

   
6. After the stew has simmered for about 30 minutes and the consistency is looking good, turn off the heat, then stir in the nuts and cilantro.
7. Place a serving of couscous on a plate, then top with the stew and garnish with cilantro and pomegranate seeds.