Rating: 4.22 stars
65 Ratings
  • 5 star values: 33
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

A great vegetarian meal that's really easy to make. Serve over steamed couscous.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

494 calories; protein 14.8g; carbohydrates 97g; fat 7.1g; cholesterol 0.9mg; sodium 990.1mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
02/09/2009
The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though he said and I agree that it was even fresher and better than any Moroccan dish add some mint green tea and the traditional dessert of sliced oranges sprinkled with cinnamon and sugar and this may be your new favorite dish! Read More
(29)

Most helpful critical review

Rating: 3 stars
11/16/2010
I was looking for a recipe to use up some butternut squash. I like Moroccan food so I thought I would give this a try. I substituted 1/2 cup of raisins for half the olives to give this some sweetness as Moroccan dishes usually have. I found I needed to add more cumin and some ground cinnamon along with the cinnamon stick because it was bland. I also didn't like the potatoes in this. I've never had potatoes in a Moroccan or Middle Eastern dish and they threw off the texture and flavor of the dish for me. To keep this vegan I skipped the yogurt and added toasted pine nuts. I also substituted mint for the cilantro. Overall not a "wow" in our family. We'll finish the leftovers but I won't be making this dish again. Read More
(5)
65 Ratings
  • 5 star values: 33
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/09/2009
The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though he said and I agree that it was even fresher and better than any Moroccan dish add some mint green tea and the traditional dessert of sliced oranges sprinkled with cinnamon and sugar and this may be your new favorite dish! Read More
(29)
Rating: 5 stars
01/30/2009
This recipe was delicious! I did have to add a little more broth than what was called for and I used 2 tsp. ground cinnamon instead of a stick and doubled the cumin. I didn't have any couscous, so we ate it as is and really enjoyed it. It even went over well with my 2 and 5 year old. Read More
(22)
Rating: 5 stars
05/01/2009
This recipe is AWESOME! Not only did everyone in our family love it (even the pickiest eaters) but I recommended it to a friend and her family loved it too. Some suggestions: use fresh mint instead of cilantro as a topper. Use brown rice instead of couscous (especially with the left overs when you run out of couscous as we did!) I doubled the recipe and had so much left over we were eating it for at least a week. Note for meat eaters: you can add meat if you like but trust me no one will miss it! Read More
(18)
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Rating: 5 stars
02/08/2010
Stew was hearty and savory just like stew should be. You can easily adjust the recipe or make leftovers last longer by adding pine nuts golden raisins etc. My couscous was bland and stuck together. So when making more for leftover stew I sauteed minced garlic in 3 tbsp. olive oil then added the water brought to a boil and added couscous. The couscous had garlic-olive oil flavor and had much better texture than the first batch. Read More
(10)
Rating: 4 stars
12/09/2010
Great starting recipe. I added a carrot few sprigs of thyme 2 bay leaves a cup more vegetable stock and a teaspoon or so of tumeric. I omitted the topping. I prefer this as a soup rarther on top of the cous cous mainly because when i put it on the couscous it lost its flavour because the veggies didnt have the chance to absorb all the flavour in the short cooking time but as a soup / stew alone it is yummy! It is one of those recipes I will make again because I always have those ingredients on hand. Read More
(9)
Rating: 4 stars
04/14/2010
Very nice easy and inexpensive and healthful vegetarian dish. Thanks for this recipe. Read More
(6)
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Rating: 5 stars
01/18/2011
The house smells delicious! I didnt have canned tomatoes so i used two cans of tomato paste. Turns out the stew was rich and thick!!!! Loved it on a bed of couscous or quinoa. Read More
(6)
Rating: 5 stars
01/11/2013
Absolutely lovely! I was out of chickpeas so I sauteed brown lentils with the onion mixture and it turned out wonderfully. But I'll make sure to have chickpeas on hand next time to see what it was intended to taste like! We have a large music teaching studio in our home and my partner's students were in heaven because of the smell. Read More
(6)
Rating: 3 stars
11/16/2010
I was looking for a recipe to use up some butternut squash. I like Moroccan food so I thought I would give this a try. I substituted 1/2 cup of raisins for half the olives to give this some sweetness as Moroccan dishes usually have. I found I needed to add more cumin and some ground cinnamon along with the cinnamon stick because it was bland. I also didn't like the potatoes in this. I've never had potatoes in a Moroccan or Middle Eastern dish and they threw off the texture and flavor of the dish for me. To keep this vegan I skipped the yogurt and added toasted pine nuts. I also substituted mint for the cilantro. Overall not a "wow" in our family. We'll finish the leftovers but I won't be making this dish again. Read More
(5)