Moroccan vegetable stew with herbed couscous
Monday February 22, 2010 1:37 PM
Ingredients:
How to prepare:
In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor.
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.
Add the cabbage, zucchini and chickpeas, stir well, cover and simmer an additional 15 minutes or until the vegetables are tender. Add 3 T. chopped parsley, taste and adjust seasonings as needed.
Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock and bring to a boil. 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.
Serve individual servings in bowls and top with a sprinkle of additional ground cumin if desired. Serve with a tossed salad. This is a vegan-friendly recipe!
Shared by: Laurie, TheBAG Lady
- 2 cups onion, diced
- 2 teaspoons olive oil
- 1 tablespoon tomato paste
- 5 cups vegetable stock, divided
- 2 cups acorn squash, peeled, seeds removed, and cut into 1-inch pieces
- 2 cups butternut squash, peeled, seeds removed, 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, cut into 1-inch pieces
- 1 1/2 tablespoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon 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 teaspoon salt
- 2 tablespoons freshly chopped dill
How to prepare:
In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor.
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.
Add the cabbage, zucchini and chickpeas, stir well, cover and simmer an additional 15 minutes or until the vegetables are tender. Add 3 T. chopped parsley, taste and adjust seasonings as needed.
Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock and bring to a boil. 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.
Serve individual servings in bowls and top with a sprinkle of additional ground cumin if desired. Serve with a tossed salad. This is a vegan-friendly recipe!
Shared by: Laurie, TheBAG Lady
