Moroccan Vegetable Stew with Couscous

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

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 341 calories; protein 11.2g; carbohydrates 66.5g; fat 5.4g; sodium 1371mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.