Moroccan Lentil Stew With Couscous Vegan Recipes

HEARTY VEGETARIAN STEW WITH COUSCOUS

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
• Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
• Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
• Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

VEGAN MOROCCAN STEW

Steps:

• Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
• Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
• Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
• Taste stew and season with more salt, if desired.

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.

MOROCCAN LENTILS AND COUSCOUS

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.

MOROCCAN LENTIL STEW WITH COUSCOUS (VEGAN)

Steps:

• Measure your lentils, couscous, parsley, lemon juice and vegetable broth. Wash and cut vegetables. In a small bowl mix all dry seasonings together. Set everything aside until you need it.
• Heat up some vegetable broth in your pot or dutch oven on medium high heat. As soon as the broth is hot sauté your onion for 2 minutes. Then add carrots and garlic and sauté for another one to two minutes.
• Add more vegetable broth, lentils and couscous. Bring to a boil. Add half of your fresh parsley and let everything simmer covered for 20 minutes. Check on it occasionally. If it gets to dry in your pot add some more water.
• After 20 minutes of simmering add diced tomatoes, lemon juice and spice mixe. Simmer for another 25 minutes covered.
• Shortly before finishing with cooking add the rest of your fresh parsley and stir it in gently. Taste and flavor it with salt and pepper, if needed. Serve hot, optional with some grainy bread on the side.

MOROCCAN VEGETARIAN STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

VEGETARIAN MOROCCAN STEW

Steps:

• Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
• Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
• In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Steps:

• Heat the oil in a large skillet on medium high heat.
• Add the zucchini, onion, carrot and garlic.
• Saute 5 minutes.
• (For a time-saver, use the matchstick carrots from the produce department) 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.
• Cover and let stand for 5 minutes.
• Serve stew over couscous.