I have to say. I wasn’t all too sure when I saw a recipe calling for cinnamon in a stew but, oh my word, this one keeps that spoon just repeatedly hitting that bowl. Different in an incredibly scrumptious kind of way!
Morrocan Vegetable Stew with Couscous
Ingredients
Morrocan Vegetable Stew
- 1 tbsp Extra Virgin Olive Oil
- 2 medium Zucchini chopped into medium-sized chunks
- 1 medium Red Onion chopped
- 1 large Carrot chopped
- 2 cloves Garlic minced
- 5 Roma Tomatoes chopped
- 2 cans Chickpeas rinsed and drained
- 1 cup Vegetable Broth
- 1½ tsp Ground Ginger
- 1½ tsp Ground Cumin
- ¾ tsp Ground Coriander
- ½ tsp Sea Salt
- ¼ tsp Ground Cinnamon
- ¼ tsp Fresh Cracked Black Pepper
Couscous
- 1 cup Couscous Israeli preferable but standard will do
- 1½ cup Vegetable Broth
Instructions
For the Stew
- Heat oil in a large skillet over medium-high heat. Add zucchini, onion, carrot and garlic; cook 5 minutes.
- Stir in 1 cup broth, ginger, cumin, coriander, salt, cinnamon, pepper, chickpeas and tomatoes with puree; bring to a boil.
- Cover and reduce heat; simmer 8-10 minutes, or until vegetables are fork tender; stirring occasionally.
For the Couscous
- While stew is cooking, bring 1½ cups of broth to a boil.
- Remove from heat, add couscous and cover.
- Allow to stand 5 minutes or until water is absorbed then fluff with a fork to prep for serving.
To Serve
- Serve stew over couscous with love and a smile.
Notes
For a really great fall/winter spin on this dish, try swapping out the zucchini for butternut squash. You’ll need to allot a little extra cook time to get the squash good and tender but, oh my word, is it ever so good!
