Moroccan Vegetable Stew with Couscous

Moroccan Vegetable Stew with Couscous

Ready in 1h

Try this Moroccan Vegetable Stew with Couscous recipe, or contribute your own.


1 c Carrot; diced
1 Zucchini; cut in half and
6 Garlic; minced
1 bn Fresh mint; chopped, for
6 c Water
15 oz Tomato sauce
2 Whole red potatoes; diced
1/2 Cauliflower; florets
1 lg Yellow onion; chopped
1 ts Cayenne; ground
1 ts Black pepper; ground
2 tb Honey
1/3 c Almonds; sliced
15 oz Garbanzo beans
3 c Couscous, uncooked
1 pt Plain yogurt; for garnish
16 oz Tomato; diced
2 tb olive oil
1 Yellow squash; cut in
1/2 c figs, dried; coarsely chopped
2 ts Cardamom; ground
1/2 c Raisins; or currants; soaked
1 ts Salt
2 ts Curry powder

Original recipe makes 8



In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini, yellow squash, and cauliflower. Add curry powder, salt, black pepper, and cayenne and stir. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes. After the couscous has sat for 5 minutes, stir the figs and almonds into the stew. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint. Serve the remaining yogurt on the side. NOTES : The Jump Up and Kiss Me Spicy Vegetarian Cooking by Jennifer Trainer Thompson was called to the attention of the Food/Wine group by Brenda Adams. Thanks Brenda, its a wonderful cookbook published by Ten Speed Press of Berkeley, CA. Serves 6 to 8 Moroccan food is startlingly aromatic. Perfumed with the fragrance of cardamom and accented with the sweetness of currants, one bite of this spicy stew will have you thinking youve just arrived in the city of Fez for a culinary adventure. Its delicious served with Fennel Salad Recipe by: Jump Up & Kiss Me/pg86/ Posted to EAT-LF Digest by Reggie Dwork on May 13, 1998

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Calories Per Serving: 827 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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