Moroccan Vegetable Stew with Herbed Couscous

Posted Thu, 10/15/2009 - 11:10 by gone vegan
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A warm, spicy stew.

Servings: 
Serves 8-10
Ingredients: 

2 cups onion, diced
2 t. olive oil
1 T. tomato paste
5 cups vegetable stock, divided
2 cups acorn or delicata squash, peeled, deseeded, and cut into 1-inch pieces
2 cups butternut squash, peeled, deseeded, and cut into 1-inch pieces
1 1/2 cups turnips, peeled, and cut into 1-inch pieces
1 1/2 cups carrot, cut in half lengthwise, and cut into 1-inch pieces
1 1/2 cups celery (including the green tops), cut into 1-inch pieces
1 1/2 T. ground cumin
2 t. paprika
1 t. salt
1/2 t. freshly ground black pepper
2 cups cabbage, cut into 1-inch pieces
1 1/2 cups zucchini, cut in half lengthwise, and cut into 1-inch pieces
1 - 15 oz. can chickpeas, drained and rinsed
1/3 cup freshly chopped Italian parsley
2 cups couscous
1/2 t. salt
2 T. freshly chopped dill

Preparation: 

1. In a large pot, saute the onion in olive oil for 5 minutes or until soft.
2. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor.
3. Add 2 cups vegetable stock, acorn squash, butternut, turnips, carrot, celery, cumin, paprika, salt, and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer for 20 minutes.
4. Add the cabbage, zucchini, and chickpeas, stir well, cover, and simmer an additional 15 minutes or until the vegetables are tender.
5. Add 3 T. chopped parsley, taste, and adjust seasonings as needed.
6. Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock, and bring to a boil.
7. Add the couscous and salt, cover, remove from the heat, and set aside for 5 minutes. Fluff the couscous with a fork and stir in the remaining chopped parsley and chopped dill, and fluff lightly to incorporate.
8. Serve individual servings in bowls and top with a sprinkle of additional ground cumin, if desired.

Source: 

Recipe shared by Beverly Lynn Bennett, The Vegan Chef. Beverly is author of Vegan Bites: Recipes for Singles
and The Complete Idiot's Guide to Vegan Cooking.

Photography by Ray

Comments

I made this stew with quinoa

by kandace - 10/18/2009 - 12:21

I made this stew with quinoa instead of couscous. It was delicious! This is an ideal recipe if you have a baby and like to make your own baby food (remove a few carrots and squash before adding spices and puree).