Moroccan-Style Vegetable Couscous you gotta Try
This festive Moroccan-style vegetable couscous brings together cozy spices, tender veggies, and dried fruits for a comforting vegan delight.
Equipment
- 1 Large pot with lid 7-8 quart
- 1 Medium saucepan for couscous
Ingredients
Main Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 medium sweet onion diced
- 2 teaspoon garlic chopped
- 2 tablespoon tomato paste
- 1 tablespoon harissa or sambal oelek
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 2 ½ cups low sodium vegetable broth
- 2 pounds sweet potatoes peeled and chunked
- 1 pound zucchini cut into half inch rounds
- 12 oz carrots peeled and chunked
- 3 cups shredded cabbage
- ⅓ cup dried apricots
- ¼ cup golden raisins
- ¼ cup cilantro chopped
- salt and pepper to taste
- 1 ¾ cups cooked chickpeas or 1 can drained chickpeas
- 10 oz couscous or quinoa for gluten free option
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Saute the onion for several minutes till softened.
- Add the garlic and saute for another minute till fragrant.
- Stir in the tomato paste, harissa, cinnamon, ginger and ½ cup of the broth till smooth. Bring to a boil.
- Add sweet potatoes, zucchini, carrots, cabbage, apricots, raisins and cilantro to the pot. Stir to combine.
- Add remaining broth, bring to a boil, then reduce heat and cover. Simmer for 50-60 minutes until vegetables are tender.
- Season with salt and pepper to taste. Add chickpeas and simmer 5 minutes more, until heated through.
- Meanwhile, prepare couscous according to package instructions.
- To serve, spoon couscous onto platter and top with vegetable stew. Garnish with extra cilantro if desired.
Notes
Cool and store leftovers up to 4 days in the fridge or 3 months in the freezer. Reheat gently to maintain texture. Serve hot over couscous or quinoa and enjoy!