Moroccan Vegetable Stew with Couscous

25 Jan

I have yet to make this, as my family members are not big fans of a) vegetables; or b) couscous. But I am, and I think I’ll make a batch of this come wintertime. It’s a vegetarian dish, but I bet some spicy sausage or chicken would go really well in this. Again, Recipezaar is my friend.

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrots, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins (optional)
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15.5 oz) cans chickpeas (garbanzo beans!), drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Heat the oil in a large skillet on medium high heat. Add the zucchini, onion, carrot and garlic. Saute 5 minutes. Stir in the broth, and the next 9 ingredients, and bring to a boil. Cover, reduce the heat, and simmer for 8 minutes or until tender. Stir occasionally.

While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat (or follow package directions). Cover and let stand for 5 minutes.

Serve stew over couscous.


One Response to “Moroccan Vegetable Stew with Couscous”


  1. Randomocity « Snerkology - April 15, 2010

    […] is around because they don’t like ‘em – like this and this and maybe even this or this and darnit, it’s too early in the season for rhubarb or I would totally make this. Of course, […]

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