MOROCCAN VEGETABLE STEW WITH COUSCOUS

Moroccan Vegetable Stew with Couscous image

This hearty vegetarian stew combines fantastic fall/winter vegetables with a spicy Moroccan flair. Stands alone as a complete meal.

Provided by Mike Lashbrook

Categories Soups, Stews and Chili Recipes Stews

Time 1h15m

Yield 6

Number Of Ingredients 21

Ingredients

4 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
1 cup sliced leek, 1/2-inch-thick
1 clove garlic, minced
½ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 (15.5 ounce) can chickpeas, drained and rinsed
1 ½ cups peeled and cubed Yukon Gold potatoes
1 cup peeled and cubed turnips
1 cup carrot slices, 1/2-inch thick
1 tablespoon harissa
1 ½ teaspoons tomato paste
¾ teaspoon salt
1 ¼ cups water
1 (6 ounce) package quick-cook couscous mix (such as Near East Mediterranean Curry)
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons honey
1 lemon, cut into wedges

Steps:

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion and leek; saute until translucent, about 5 minutes. Add garlic, coriander, cumin, and cayenne pepper; cook, stirring constantly, for 1 minute.
Pour in vegetable broth. Stir in butternut squash, chickpeas, potatoes, turnips, carrots, harissa, tomato paste, and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
Bring water, couscous spice packet, and remaining olive oil to a boil in a separate saucepan. Stir in couscous. Cover and remove from heat. Let stand until couscous is tender, about 5 minutes.
Add parsley and honey to the stew. Place 1/2 cup couscous into each serving bowl and top with 1 cup stew. Squeeze a lemon wedge into each dish.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 66.5 g, Fat 5.4 g, Fiber 10.1 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 1371 mg, Sugar 10.8 g

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