Moroccan Vegetable Stew

This one comes from The Good Housekeeping Cookbook. It’s got that North African sweet/savory flavor. I served it over couscous as the recipe directs, but I also had some leftovers over rice. If you make the couscous (or rice) with water or vegetable broth, this recipe is vegetarian (vegan even).

Like most stew recipes, this makes a lot of food. I’ve already eaten this for dinner once and lunch twice, and I still have about two lunches worth that I froze. I’m not sure how well it will survive the freeze/thaw process.


Servings: 4
Time: 15 minutes prep + 40 minutes cooking


You’ll notice there are a lot of orange and red things in here.

  • 1 Tbl olive oil
  • 1 medium butternut squash (2-2.5 lb), peeled, seeded and cut into 1″ pieces
  • 2 carrots, cut into 1/4″ slices
  • 1 medium onion, chopped
  • 1 can (15 oz) chickpeas/garbanzo beans
  • 1 can (14.5 oz) stewed tomatoes
  • 1/2 cup pitted dried plums (prunes) chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1 1/2 cups water
  • 1 cup couscous (or rice)
  • 1 1/4 cups vegetable or chicken broth
  • 2 Tbl chopped fresh parsley (optional)

How to Stew

  1. In a 12-inch skillet (you can also use a 10″ skillet, but you might have to do this step in batches), heat the oil over medium heat. Add the squash, onions, and carrots and cook, stirring frequently until the onion is soft and beginning to turn golden, about 10 minutes.
  2. If you used a 10-inch skillet in the first step, it had better be deep. If not, transfer everything to a pot. If you’ve got a deep skillet or a 12-inch skillet, you’re fine. Now that you’ve sorted out your cookware, stir in the chickpeas, tomatoes, prunes, cinnamon, salt, red pepper, and water. I hope your cooking vessel didn’t overflow. Reduce the heat, cover, and simmer until all the vegetables are tender, at least 30 minutes, but really you can keep cooking it for about as long as you want. I won’t mind.
  3. Prepare your couscous/rice according to the package directions, but use broth instead of water. Really, you should be doing this most of the time when you make rice, unless you’re making Asian food.
  4. Stir the parsley into the stew right before you serve it. Serve the stew on the couscous/rice.

Moroccan Vegetable Stew with Couscous

This blog sure is Mediterranean lately…

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