READY IN 40 mins

Vegetarian Moroccan Stew

Read Reviews (36)

"A great vegetarian meal that's really easy to make. Serve over steamed couscous." — Front242

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

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!

—Brian

See full review »

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.

—peebsy weebsy

See full review »

47 Ratings

See other versions of this recipe!

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.

—Kimberly

See full review »

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!

—Lara

See full review »

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.

—marelise

See full review »

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.

—cheffor1

See full review »

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.

—SOYGIRL

See full review »

Apr 14, 2010

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

—healthycooker

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Make-Ahead Vegetarian Moroccan Stew

Cara's Moroccan Stew

Vegetarian Green Chile Stew

Moroccan Chickpea Stew

Vegetarian Tortilla Stew

Make-Ahead Moroccan Lamb Stew

Moroccan Chicken Stew

Chestnut, Lentils and Vegetable Stew

Jacy's Middle-Eastern Fava Bean Stew

Mom's Portuguese Beef Stew

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.

Nutritional Information

Vegetarian Moroccan Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 494
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1g 5 %
Cholesterol < 1mg < 1 %
Sodium 1055mg 42 %
** Potassium 1787mg 50 %
Total Carbohydrates 97g 31 %
Dietary Fiber 12.8g 51 %
Protein 14.8g 30 %
** Sugars 8.9g
** Vitamin A 174 %
Vitamin C 81 %
Calcium 26 %
Iron 54 %
** Thiamin 34 %
** Niacin 62 %
** Vitamin B6 60 %
** Magnesium 45 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.