This hearty vegetarian stew combines fantastic fall/winter vegetables with a spicy Moroccan flair. Stands alone as a complete meal.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 bowls
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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 2 teaspoons oil in a large saucepan over medium-high heat. Add onion and leek; saute until translucent, about 5 minutes. Add garlic, coriander, cumin, and cayenne pepper; cook, stirring constantly, for 1 minute.

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  • Pour in vegetable broth. Stir in butternut squash, chickpeas, potatoes, turnips, carrots, harissa, tomato paste, and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

  • Bring water, couscous spice packet, and remaining olive oil to a boil in a separate saucepan. Stir in couscous. Cover and remove from heat. Let stand until couscous is tender, about 5 minutes.

  • Add parsley and honey to the stew. Place 1/2 cup couscous into each serving bowl and top with 1 cup stew. Squeeze a lemon wedge into each dish.

Cook's Notes:

Omit the honey for a vegan option.

Substitute parsnips for turnips, if desired.

Nutrition Facts

341 calories; protein 11.2g; carbohydrates 66.5g; fat 5.4g; sodium 1371mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/18/2020
I made it and I served it over quinoa. Quinoa is low glycemic and less carbs and more protein so it is worth a try. Love the flavor. It is the rich spices that make this yummy. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2020
I made it and I served it over quinoa. Quinoa is low glycemic and less carbs and more protein so it is worth a try. Love the flavor. It is the rich spices that make this yummy. Read More
Rating: 5 stars
03/21/2020
Made it twice. Very good. Read More
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