Vegetarian Moroccan Stew Recipe - Allrecipes.com
Vegetarian Moroccan Stew Recipe
  • READY IN 40 mins

Vegetarian Moroccan Stew

Recipe by  

"A great vegetarian meal that's really easy to make. Serve over steamed couscous."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
  2. Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
  3. In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though, he said, and I agree, that it was even fresher and better than any Moroccan dish, add some mint green tea and the traditional dessert of sliced oranges sprinkled with cinnamon and sugar and this may be your new favorite dish!

 
Most Helpful Critical Review
Nov 16, 2010

I was looking for a recipe to use up some butternut squash. I like Moroccan food so I thought I would give this a try. I substituted 1/2 cup of raisins for half the olives to give this some sweetness as Moroccan dishes usually have. I found I needed to add more cumin and some ground cinnamon along with the cinnamon stick because it was bland. I also didn't like the potatoes in this. I've never had potatoes in a Moroccan or Middle Eastern dish and they threw off the texture and flavor of the dish for me. To keep this vegan, I skipped the yogurt and added toasted pine nuts. I also substituted mint for the cilantro. Overall, not a "wow" in our family. We'll finish the leftovers but I won't be making this dish again.

 
Jan 30, 2009

This recipe was delicious! I did have to add a little more broth than what was called for and I used 2 tsp. ground cinnamon instead of a stick and doubled the cumin. I didn't have any couscous, so we ate it as is and really enjoyed it. It even went over well with my 2 and 5 year old.

 
May 01, 2009

This recipe is AWESOME! Not only did everyone in our family love it (even the pickiest eaters), but I recommended it to a friend, and her family loved it, too. Some suggestions: use fresh mint instead of cilantro as a topper. Use brown rice instead of couscous (especially with the left overs, when you run out of couscous, as we did!) I doubled the recipe and had so much left over, we were eating it for at least a week. Note for meat eaters: you can add meat if you like, but trust me, no one will miss it!

 
Feb 08, 2010

Stew was hearty and savory just like stew should be. You can easily adjust the recipe or make leftovers last longer by adding pine nuts, golden raisins, etc. My couscous was bland and stuck together. So, when making more for leftover stew, I sauteed minced garlic in 3 tbsp. olive oil, then added the water, brought to a boil, and added couscous. The couscous had garlic-olive oil flavor, and had much better texture than the first batch.

 
Dec 09, 2010

Great starting recipe. I added a carrot, few sprigs of thyme, 2 bay leaves a cup more vegetable stock and a teaspoon or so of tumeric. I omitted the topping. I prefer this as a soup rarther on top of the cous cous mainly because when i put it on the couscous it lost its flavour because the veggies didnt have the chance to absorb all the flavour in the short cooking time, but as a soup / stew alone it is yummy! It is one of those recipes I will make again because I always have those ingredients on hand.

 
Jan 18, 2011

The house smells delicious! I didnt have canned tomatoes, so i used two cans of tomato paste. Turns out the stew was rich and thick!!!! Loved it on a bed of couscous or quinoa.

 
Apr 14, 2010

Very nice easy and inexpensive, and healthful, vegetarian dish. Thanks for this recipe.

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 97 g
  • 31%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 12.8 g
  • 51%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1055 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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