Name: Moroccan Vegetable Stew With Couscous Recipe
Total time: 75 min
Yield: 6
Cuisine: Moroccan

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Harissa, chickpeas, tomato, and moroccan-style spices liven up the squash, turnip, and potatoes in this vegetarian stew served over couscous.

How to make Moroccan Vegetable Stew With Couscous Recipe

Mike Lashbrook

Crawler

Moroccan

<p>Harissa, chickpeas, tomato, and moroccan-style spices liven up the squash, turnip, and potatoes in this vegetarian stew served over couscous.</p>

Extra Virgin Olive Oil,  Divided

Chopped Onion

Sliced leek,  1/2 inch thick

Clove Garlic,  Minced

Ground coriander

Ground Cumin

Cayenne pepper

Vegetable Broth

Cups cubed peeled butternut squash in 1/2 s

Chickpeas,  Drained And Rinsed

Peeled and cubed yukon gold potatoes

Peeled and cubed turnips

Carrot slices,  1/2 inch thick

Harissa

Tomato paste

Salt

Water

Package quick cook couscous mix

Chopped Fresh Flat Leaf Parsley

Honey

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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