Vegetarian Moroccan Stew The Best Recipes

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Vegetarian Moroccan Stew

"A extraordinary vegetarian meal that's clearly clean to make. Serve over steamed couscous."

Ingredients :

1 tablespoon olive oil
1 yellow onion, diced
four cloves garlic, minced
2 teaspoons floor cumin
1 (four inch) cinnamon stick
salt and pepper to taste
1 pound butternut squash - peeled, seeded, and reduce into 2-inch cubes
4 huge pink potatoes, cut into 2-inch cubes
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can canned diced tomatoes with their juice
1 cup pitted, brine-cured green olives
half of teaspoon lemon zest
1 three/four cups water
1 (10 ounce) field raw couscous
6 tablespoons simple yogurt
6 tablespoons chopped sparkling cilantro

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Heat olive oil in a huge protected saucepan or Dutch oven over medium heat, until oil is hot but no longer smoking. Drop within the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is smooth and translucent.
Stir inside the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the aggregate to a boil. Reduce heat, cover the pot, and simmer about 20 mins, stirring now and again, till the squash and potatoes are soft. Remove the stew from warmth, and stir in the olives and lemon zest.
In a massive saucepan, carry 1 3/4 cup water to a boil. Stir in couscous. Cover and take away from the heat; permit stand for five minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it flippantly, and make easy-up less complicated.

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