Delicious Vegetarian Moroccan Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (4 inch) cinnamon stick
• salt and pepper to taste
• 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 4 large red potatoes, cut into 2-inch cubes
• 2 cups vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 cup pitted, brine-cured green olives
• 0.5 teaspoon lemon zest
• 1.75 cups water
• 1 (10 ounce) box uncooked couscous
• 6 tablespoons plain yogurt
• 6 tablespoons chopped fresh cilantro

Instructions

1. Heat olive oil in a large covered saucepan or Dutch oven over medium heat until shimmering. Add onion, garlic, cumin, cinnamon stick, salt, and pepper. Cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
2. Add butternut squash, potato cubes, broth, chickpeas, and diced tomatoes to the pot, then bring to a boil. Reduce heat to low, cover, and simmer for approximately 20 minutes, stirring occasionally, until the squash and potatoes are fork-tender. Remove from heat and stir in the olives and lemon zest.
3. In a separate large saucepan, bring 1 3/4 cups of water to a rolling boil. Stir in the couscous. Cover the saucepan, remove from heat, and let it stand for 5 minutes. Fluff the couscous gently with a fork, then let it cool slightly. Serve the Moroccan stew over the prepared couscous. Garnish with a dollop of yogurt and fresh cilantro leaves for an extra touch of flavor.

Nutrition

• Calories: 494 kcal
• Fat Content: 7 g
• Fiber Content: 13 g
• Sugar Content: 9 g
• Sodium Content: 990 mg
• Protein Content: 15 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 97 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g