Moroccan Vegetable Stew with Herb Couscous
A nutritious vegetable packed stew, with a warm and fragrant spice mix, served over herbed couscous. Hot tip: - This recipe is very flexible and is tasty with nearly any vegetables, so feel free to swap any out for what you have on hand or to better suit your preferences. - Use frozen green beans in place of fresh ones.
Spice Mix
01
| 0.5 tsp. | paprika |
| 0.5 tsp. | cinnamon, ground |
| 0.5 tsp. | cumin, ground |
| 0.25 tsp. | turmeric |
| 0.25 tsp. | garlic powder |
| 0.25 tsp. | smoked paprika |
| 1 pinch | ginger, ground |
| 1 pinch | saffron optional |
| 1 tsp. | salt |
Combine spices in a small bowl.
Prepare Vegetables
02
| 1 small | yellow onion |
| 6 | dried apricot |
| 1 small | eggplant |
| 1 medium | carrot |
| 1 medium | bell pepper yellow, red or orange |
| 1 small | zucchini |
| 0.33 lb. | green beans |
| 0.33 cup | green olives pitted |
Thinly slice onion into half moons. Cut apricots in half or quarters if large. Chop eggplant into 1" chunks. Slice carrot into thin rounds. Cut bell pepper into 1/2" pieces. Chop zucchini into 1/4" half moons. Chop green beans into 1" pieces. Cut olives in half.
Cook Stew
03
| 2 Tbsp. | olive oil |
| 1 cup | water |
| 1 14 oz. can | diced tomatoes |
Heat oil in a large pot over medium heat. Add onions and let cook until starting to brown, stirring occasionally, about 8-10 minutes.
Stir in apricots and spice mix.
Add eggplant, carrot, bell pepper, water, olives and diced tomatoes. Bring to a simmer, reduce heat to medium-low. Cover and let cook until vegetables are starting to soften, about 10 minutes, stirring occasionally.
Stir in zucchini and green beans. Continue cooking until everything is cooked through, about 10 minutes.
Make Couscous
04
| 1 cup | couscous |
| 1 cup | water |
| 1 Tbsp. | olive oil |
| 3 | green onion |
| 0.5 cup | parsley |
| 0.5 tsp. | salt |
Bring water to boil in a small pot. Remove from heat, stir in couscous and cover with lid. Let sit 8 minutes.
While couscous is hydrating, thinly slice green onions and finely chop parsley.
Fluff cooked couscous with a fork. Fold in olive oil, green onions, parsley and salt.
Serve
05
| 0.33 cup | pistachios optional (or substitute your favourite nut - almonds, walnuts etc.) |
Serve stew over couscous and top with pistachios.