Moroccan Vegetarian Stew
Flavorful Moroccan stew and couscous made with fall vegetables and spices
Servings
8at least
Servings
8at least
Ingredients
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.