Moroccan Vegetable Stew with Couscous
Warm your soul with a hearty bowl of Moroccan Vegetable Stew with Couscous, a vibrant and aromatic dish that brings the flavors of North Africa straight to your kitchen. This plant-based recipe is a colorful medley of vegetables like sweet potato, zucchini, and red bell pepper simmered in a spiced broth enriched with cumin, cinnamon, turmeric, and a hint of cayenne for subtle heat. Sweet dried apricots and hearty chickpeas balance the spice, creating a perfect harmony of flavors. Served over fluffy couscous and topped with fresh parsley and toasted almonds, this one-pot meal is as nourishing as it is satisfying. Ready in just an hour, this vegan-friendly stew is perfect for weeknight dinners or an impressive meatless main course.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrot
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 medium, peeled and diced sweet potato
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 14-ounce can diced tomatoes
- 8 chopped dried apricots
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups couscous
- 1.75 cups boiling water
- 0.25 cup, chopped fresh parsley
- 2 tablespoons sliced almonds
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Stir in the garlic, carrots, zucchini, red bell pepper, and sweet potato, and cook for 7 minutes, stirring occasionally.
Mix in the tomato paste, cumin, cinnamon, turmeric, paprika, coriander, and cayenne. Cook for 1 minute to toast the spices.
Pour in the vegetable broth, chickpeas, diced tomatoes, and chopped dried apricots. Stir well to combine.
Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 25 minutes or until the vegetables are tender.
While the stew simmers, prepare the couscous. Place the couscous in a large heatproof bowl and pour the boiling water over it. Cover the bowl with a plate and let sit for 5 minutes.
Fluff the couscous with a fork and transfer to a serving dish.
Season the stew with salt and black pepper. Adjust spices if needed.
Serve the stew hot over the couscous and garnish with fresh parsley and sliced almonds.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 184.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4992 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
