Moroccan Vegetable Stew With Couscous Recipes

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MOROCCAN VEGETARIAN STEW



Moroccan Vegetarian Stew image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

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.

Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges

MOROCCAN VEGETABLE STEW



Moroccan vegetable stew image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Time 1h5m

Number Of Ingredients 18

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
  • Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
  • Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS



Moroccan Chicken and Whole Grain Couscous image

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon ground dried turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste

Steps:

  • Prepare the couscous according to package directions.
  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS



Roasted Vegetable Stew with Moroccan Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings (with leftover vegetables for 2 additional meals)

Number Of Ingredients 15

Cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, seeded and chopped
3 carrots, chopped
1 large (or 2 medium) yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
Salt and ground black pepper
4 cups reduced-sodium vegetable broth
1 (28-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup couscous
1/2 cup minced dried apricots
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
  • In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
  • Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
  • Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
  • Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

MOROCCAN VEGETABLE STEW WITH COUSCOUS



Moroccan Vegetable Stew With Couscous image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

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.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

MOROCCAN VEGETABLES WITH COUSCOUS



Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

  • In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS



Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
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 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked 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.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

MOROCCAN VEGETABLE STEW WITH COUSCOUS



Moroccan Vegetable Stew with Couscous image

This hearty vegetarian stew combines fantastic fall/winter vegetables with a spicy Moroccan flair. Stands alone as a complete meal.

Provided by Mike Lashbrook

Categories     Stew

Time 1h15m

Yield 6

Number Of Ingredients 21

4 teaspoons extra-virgin olive oil, divided
1 cup chopped onion
1 cup sliced leek, 1/2-inch-thick
1 clove garlic, minced
½ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 (15.5 ounce) can chickpeas, drained and rinsed
1 ½ cups peeled and cubed Yukon Gold potatoes
1 cup peeled and cubed turnips
1 cup carrot slices, 1/2-inch thick
1 tablespoon harissa
1 ½ teaspoons tomato paste
¾ teaspoon salt
1 ¼ cups water
1 (6 ounce) package quick-cook couscous mix (such as Near East Mediterranean Curry)
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons honey
1 lemon, cut into wedges

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 66.5 g, Fat 5.4 g, Fiber 10.1 g, Protein 11.2 g, SaturatedFat 0.6 g, Sodium 1371 mg, Sugar 10.8 g

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MOROCCAN VEGETABLE STEW WITH COUSCOUS | RECIPE CART
1 tablespoon olive oil 2 medium carrots, sliced 1/4 to 1/2 inch thick 1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes 1 medium onion, chopped 1 (15 ounce) can garbanzo beans, drained 1 (14 ounce) can stewed tomatoes 1/2 cup pitted prunes, chopped 1/2 teaspoon cinnamon (more if you like) 1/2 teaspoon salt 2 medium carrots, sliced 1/4 to 1/2 inch
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