Moroccan Vegetable Stew with Couscous recipe
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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
Nutrition Info
- 341.4 caloriescarbohydrate: 66.5 gcholesterol: : -fat: 5.4 gfiber: 10.1 gprotein: 11.2 gsaturatedFat: 0.6 gservingSize: -sodium: 1371 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Vegetable Stew with Couscous
Directions
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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.