Include in Print View:

Moroccan Stew With Couscous

Moroccan Stew With Couscous recipe image
This comforting Moroccan stew brings together tender butternut squash and sweet potatoes in a fragrant broth infused with cinnamon, ginger, and turmeric. The addition of chickpeas provides a hearty protein base, while dried apricots and raisins offer bursts of sweetness that balance the savory spices. Served alongside fluffy couscous, this dish is a vibrant celebration of North African flavors. It is an ideal weeknight dinner that feels both exotic and homey, perfect for cozy evenings or gathering with friends and family. Simple to prepare yet deeply flavorful, this vegan-friendly meal delivers warmth and satisfaction in every spoonful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 74.3
Dietary: Vegan, Vegetarian
Description
This comforting Moroccan stew brings together tender butternut squash and sweet potatoes in a fragrant broth infused with cinnamon, ginger, and turmeric. The addition of chickpeas provides a hearty protein base, while dried apricots and raisins offer bursts of sweetness that balance the savory spices. Served alongside fluffy couscous, this dish is a vibrant celebration of North African flavors. It is an ideal weeknight dinner that feels both exotic and homey, perfect for cozy evenings or gathering with friends and family. Simple to prepare yet deeply flavorful, this vegan-friendly meal delivers warmth and satisfaction in every spoonful.
Ingredients
  • 1 tablespoon Vegetable oil
  • 3 cloves Whole cloves
  • 2 cups Cubed butternut squash
  • 2 cups Sliced carrots
  • 1 cup Chopped onion
  • 2 cloves Garlic, minced
  • 2 cups Chickpeas, cooked or canned (drained and rinsed)
  • 1 1/2 cups Cubed sweet potato
  • 1/2 cup Raisins
  • 1/3 cups Chopped dried apricots
  • 3 tablespoons Brown sugar, packed
  • 1 teaspoon Cinnamon, ground
  • 1/2 teaspoon Ginger, ground
  • 1/2 teaspoon Turmeric, ground
  • 1/4 teaspoon Nutmeg, ground
  • 1/4 teaspoon Red pepper, ground
  • 3/4 teaspoon Salt, divided
  • 2 cups Water
Directions
  1. 1
    Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. 2
  3. 3
    Stir in minced garlic, whole cloves, ground cinnamon, ginger, turmeric, nutmeg, red pepper, and half of the salt. Cook for 1 minute until spices are aromatic.
  4. 4
    Add cubed butternut squash, cubed sweet potato, chickpeas, raisins, and dried apricots to the pot.
  5. 5
    Pour in water and brown sugar, stirring to combine all ingredients.
  6. 6
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until vegetables are tender.
  7. 7
    Meanwhile, prepare couscous according to package directions.
  8. 8
    Taste the stew and adjust seasoning with remaining salt if needed.
  9. 9
    Serve the stew hot over a bed of fluffy couscous.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 74.3kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 3660.1mg153%
Total Carbohydrate 9.6g4%
Dietary Fiber 2.3g10%
Sugars 3.8g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage:

Variations:

Tips:

Keywords: moroccan, stew, couscous, butternut squash, chickpeas, vegetarian, vegan, spiced, comfort food, healthy, dinner, apricots, raisins, ginger, cinnamon, turmeric, sweet potato, plant-based, easy, warming
Read it online: https://www.chefs-mate.com/recipe/moroccan-stew-with-couscous/