Vegetarian Moroccan Stew

Butternut squash, potatoes, and chickpeas get a North African treatment in a stew flavored with cinnamon, tomatoes, and olives.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 494 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 4 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 2 teaspoons ground cumin
• 2 cups vegetable broth
• 6 tablespoons plain yogurt
• 1 yellow onion, diced
• 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 6 tablespoons chopped fresh cilantro
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 (4 inch) cinnamon stick
• 4 large red potatoes, cut into 2-inch cubes
• 1 cup pitted, brine-cured green olives
• 1 (10 ounce) box uncooked couscous
• 0.5 teaspoon lemon zest
• 1.75 cups water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.