Couscous Moroccan Stew Recipe -
Couscous Moroccan Stew Recipe

Couscous Moroccan Stew

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"There are lot's of vegetables in this stew flavored with cinnamon, coriander, and cumin. Served over couscous, and garnished with fresh mint."

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Original recipe makes 6 servings Change Servings


  1. In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
  2. Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.
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Sep 30, 2005

Tasty and cheap. I skipped the Mann's vegetables. Because I didn't have coriander, I increased the cumin and added nutmeg, red pepper, parsley, and raisins. I added two pieces of chicken. I garnished it w/ yogurt mixed w/ tumeric and cumin. Yum.

Feb 05, 2007

Tasted OK, a bit bland if you are used to spicy food. I would not try it again.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 81.8 g
  • 26%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 14.1 g
  • 57%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 862 mg
  • 34%

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

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