Best 13 Moroccan Vegetable Stew With Couscous Recipes

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Immerse yourself in the vibrant and aromatic flavors of Moroccan cuisine with this delectable vegetable stew, lovingly crafted to capture the essence of Morocco's rich culinary heritage. Featuring a tantalizing blend of fresh vegetables, savory spices, and the comforting warmth of couscous, this stew promises a delightful journey for your taste buds. As you embark on this culinary adventure, you'll discover a symphony of flavors, colors, and textures that will leave you craving for more. Let's dive into the world of Moroccan cuisine and explore the secrets behind this enticing vegetable stew, a true testament to the culinary artistry of Morocco.

Here are our top 13 tried and tested recipes!

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS



Roasted Vegetable Stew with Moroccan Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings (with leftover vegetables for 2 additional meals)

Number Of Ingredients 15

Cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, seeded and chopped
3 carrots, chopped
1 large (or 2 medium) yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
Salt and ground black pepper
4 cups reduced-sodium vegetable broth
1 (28-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 cup couscous
1/2 cup minced dried apricots
1/4 teaspoon ground cinnamon
1/4 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
  • In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
  • Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
  • Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
  • Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

MOROCCAN COUSCOUS



Moroccan Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS



Slow-Cooker Moroccan Beef Stew with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 11

3 carrots, thinly sliced on an angle
1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 pounds beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus more for serving
Fresh cilantro, for topping

Steps:

  • Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
  • About 15 minutes before serving, cook the couscous as the label directs.
  • Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

MOROCCAN VEGETARIAN STEW



Moroccan Vegetarian Stew image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges

MOROCCAN VEGETABLE STEW



Moroccan vegetable stew image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Time 1h5m

Number Of Ingredients 18

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

  • Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
  • Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
  • Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS



Moroccan Chicken and Whole Grain Couscous image

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon ground dried turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste

Steps:

  • Prepare the couscous according to package directions.
  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g

MOROCCAN VEGETABLE STEW WITH COUSCOUS



Moroccan Vegetable Stew With Couscous image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

  • In a nonstick skillet, heat oil over medium high heat.
  • Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
  • Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
  • Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
  • Stir cilantro into stew.
  • Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

MOROCCAN VEGETABLES WITH COUSCOUS



Moroccan Vegetables with Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground coriander
2 teaspoon cumin
1 teaspoon cayenne
4 carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into large chunks
1 small butternut squash, peeled, seeded, cut into 1" chunks
2 cups chopped whole plum tomatoes with juices
2 cups water
2 small zucchini, cut into 1" pieces
1 15-ounce can chickpeas
Salt and pepper
Tabasco to taste
1/2 cup chopped cilantro

Steps:

  • In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.

MOROCCAN SEAFOOD STEW WITH COUSCOUS



Moroccan Seafood Stew with Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup couscous
2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
1 tablespoon paprika
1 tablespoon ground cumin
Kosher salt and freshly ground pepper
1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup pitted green olives, plus 1/4 cup brine
1/2 cup roughly chopped fresh cilantro, plus more for topping
2 pounds mussels, scrubbed and debearded
12 ounces medium shrimp, peeled and deveined

Steps:

  • Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
  • Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams

ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS



Roasted Vegetable Stew With Moroccan Couscous image

Make and share this Roasted Vegetable Stew With Moroccan Couscous recipe from Food.com.

Provided by janem123

Categories     Vegan

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

cooking spray
1 large eggplant, cut into 2-inch pieces
2 red bell peppers, chopped
3 carrots, chopped
1 large yellow squash or 2 medium yellow squash, cut into 2-inch pieces
2 tablespoons olive oil
salt
pepper
4 cups vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon ground thyme
1 cup couscous, uncoooked
1/2 cup dried apricot, minced
1/4 teaspoon cinnamon
1/4 cup cilantro leaf, finely chopped

Steps:

  • Preheat oven to 450*.
  • Coat a large baking sheet with cooking spray.
  • Place the cut vegetables onto the baking sheet and drizzled with olive oil.
  • Sprinkle with salt and pepper.
  • Roast the vegetables for 20 minutes or until tender and golden brown.
  • In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
  • Stir in all but 2 cups of the roasted vegetables. Save remaining vegetables for another use. Reduce heat to medium and simmer for 5 minutes.
  • Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
  • Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
  • Spoon cooked coucous into shallow bowls and top with stew.

Nutrition Facts : Calories 478.6, Fat 10.2, SaturatedFat 1.6, Cholesterol 2.4, Sodium 1291.7, Carbohydrate 88.4, Fiber 14.9, Sugar 28.4, Protein 14.1

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS



Moroccan Chickpea and Vegetable Stew with Couscous image

This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.

Provided by ciao4293

Categories     Stew

Time 29m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups zucchini, cubed
1 cup onion, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1 cup chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
2 (15 1/2 ounce) cans chickpeas, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Steps:

  • Heat the oil in a large skillet on medium high heat.
  • Add the zucchini, onion, carrot and garlic.
  • Saute 5 minutes.
  • (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
  • Cover, reduce the heat, and simmer for 8 minutes or until tender.
  • Stir occasionally.
  • While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
  • Cover and let stand for 5 minutes.
  • Serve stew over couscous.

Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5

MOROCCAN VEGETABLE STEW



Moroccan Vegetable Stew image

This flavorful recipe is weight watchers core with the exception of the raisins. You can omit them, but it will drastically change the flavor of the dish. The entire recipe with raisin would be 4 points on the core plan, so splurge a little; it's worth it!

Provided by Fossettes

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
2 red potatoes, unpeeled, cut into small chunks
1 medium butternut squash, peeled, seeded, and cut into small pieces
1 large onion, diced
2 carrots, peeled and sliced into thin rings
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup raisins
1 (14 1/2 ounce) can chopped tomatoes with juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups couscous
2 cups vegetable broth or 2 cups chicken broth, divided
3 tablespoons chopped fresh cilantro

Steps:

  • In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat.
  • Add potatoes, squash, onions, and carrots.
  • Stir frequently for about 10 minutes until onions are golden brown.
  • Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
  • Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
  • Meanwhile prepare couscous as directed on package, using broth instead of water.
  • Stir cilantro into stew and adjust seasoning with salt if desired.
  • Serve over warm couscous.

Nutrition Facts : Calories 787.9, Fat 10.3, SaturatedFat 1.5, Cholesterol 1.2, Sodium 1577, Carbohydrate 159, Fiber 19.4, Sugar 26.5, Protein 22

MOROCCAN VEGETABLE STEW



Moroccan Vegetable Stew image

An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.

Provided by PetsRus

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic
1 large carrot, diced
1 large red pepper, chopped
2 stalks celery, chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper, to taste
1/2 teaspoon ground turmeric
1 -1 1/2 cup vegetable stock
1 cup chopped tomato, canned or fresh
2 cups cooked chickpeas
1 medium chopped zucchini
1/2 cup stoned black olives
lemon juice, approx 1 tablespoon
salt
1 ounce sliced almonds (optional)

Steps:

  • In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
  • Add all the dry spices and stir-fry this for 1 minute more.
  • To this add the stock and the tomatoes, simmer for 10-15 minutes.
  • Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

Tips:

  • Use fresh, high-quality vegetables. This will make a big difference in the flavor of your stew.
  • Don't be afraid to experiment with different spices. Moroccan cuisine is known for its bold flavors, so feel free to add more or less of a particular spice to suit your taste.
  • Cook the stew low and slow. This will allow the flavors to develop and meld together.
  • Serve the stew with a side of couscous. Couscous is a traditional Moroccan dish that pairs perfectly with stew.

Conclusion:

Moroccan vegetable stew is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and aromas, this stew is sure to become a family favorite.

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