This hearty Moroccan stew combines tender butternut squash, carrots, and chickpeas in a fragrant broth infused with cinnamon, ginger, and turmeric. The addition of sweet potatoes, raisins, and dried apricots creates a delightful balance of sweet and savory flavors, characteristic of traditional Moroccan tagines. It is a comforting, plant-based meal that is both nourishing and satisfying. Perfect for cozy weeknight dinners or sharing with friends, this dish brings the warmth of North African cuisine to your table. The fluffy couscous base absorbs the rich, spiced juices, while a topping of toasted almonds adds a pleasant crunch. Simple to prepare with pantry staples, it is a versatile recipe that can be easily adjusted to your taste preferences.
Moroccan Stew With Couscous
Description
This hearty Moroccan stew combines tender butternut squash, carrots, and chickpeas in a fragrant broth infused with cinnamon, ginger, and turmeric. The addition of sweet potatoes, raisins, and dried apricots creates a delightful balance of sweet and savory flavors, characteristic of traditional Moroccan tagines. It is a comforting, plant-based meal that is both nourishing and satisfying. Perfect for cozy weeknight dinners or sharing with friends, this dish brings the warmth of North African cuisine to your table. The fluffy couscous base absorbs the rich, spiced juices, while a topping of toasted almonds adds a pleasant crunch. Simple to prepare with pantry staples, it is a versatile recipe that can be easily adjusted to your taste preferences.Ingredients
Directions
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In a 4-quart saucepan, heat the vegetable oil over medium-high heat.
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Add the chopped onion and minced garlic, and cook, stirring frequently, until softened and translucent.
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Add 1/2 teaspoon of the salt, along with the cinnamon, ginger, turmeric, nutmeg, and red pepper. Stir continuously for about one minute until the spices are fragrant and well-absorbed.
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Pour in the 2 cups of water and add the whole cloves. Bring the mixture to a boil.
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Add the sliced carrots, cubed butternut squash, chickpeas, cubed sweet potato, raisins, chopped dried apricots, and brown sugar. Return the mixture to a boil.
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Reduce the heat to low and simmer, uncovered, stirring occasionally, for 40 to 45 minutes, or until the sweet potatoes and squash are tender.
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During the last 5 minutes of simmering the stew, place the couscous in a medium-sized bowl.
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Add the 1 3/4 cups of boiling water and the remaining 1/4 teaspoon of salt to the couscous.
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Let the couscous stand covered for 5 minutes, then fluff with a fork.
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Serve the stew over the fluffy couscous and top with the chopped blanched almonds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 374.3kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 3756.1mg157%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 17.1g69%
- Sugars 18.7g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
