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Vegetarian Moroccan Stew

Rated as 4.16 out of 5 Stars

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

40 m servings 494 cals
Original recipe yields 6 servings

Directions

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  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.
  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.
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 494 calories; 7.1 g fat; 97 g carbohydrates; 14.8 g protein; < 1 mg cholesterol; 990 mg sodium. Full nutrition

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Reviews

Read all reviews 43
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 f...

Most helpful critical review

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 swee...

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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 f...

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...

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 m...

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 t...

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 to...

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 ...

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.

Very nice easy and inexpensive, and healthful, vegetarian dish. Thanks for this recipe.

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 swee...