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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: 6
Calories: 450
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
  • Vegetable oil
  • Whole cloves
  • Cubed butternut squash
  • Sliced carrots
  • Chopped onion
  • Garlic, minced
  • Chickpeas, cooked or canned (drained and rinsed)
  • Cubed sweet potato
  • Raisins
  • Chopped dried apricots
  • Brown sugar, packed
  • Cinnamon, ground
  • Ginger, ground
  • Turmeric, ground
  • Nutmeg, ground
  • Red pepper, ground
  • Salt, divided
  • Water
Directions
  1. 1
    Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add chopped onion and sliced carrots, sautéing until softened and fragrant, about 5 minutes.
  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 6 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 366mg16%
Total Carbohydrate 96g32%
Dietary Fiber 12g48%
Sugars 38g
Protein 11g22%

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

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/