Recipe by Front242
"A great vegetarian meal that's really easy to make. Serve over steamed couscous."
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yellow onion, diced
1 (4 inch)
salt and pepper to taste
butternut squash - peeled, seeded, and cut into 2-inch cubes
red potatoes, cut into 2-inch cubes
1 (15 ounce) can
garbanzo beans, drained
1 (14.5 ounce) can
canned diced tomatoes with their juice
pitted, brine-cured green olives
1 3/4 cups
1 (10 ounce) box
chopped fresh cilantro
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!
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.
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.
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!
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.
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.
Absolutely lovely! I was out of chickpeas so I sauteed brown lentils with the onion mixture, and it turned out wonderfully. But I'll make sure to have chickpeas on hand next time to see what it was intended to taste like! We have a large music teaching studio in our home, and my partner's students were in heaven because of the smell.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Moroccan Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 494
** Calories from Fat: 64
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