About this recipe:This vegetarian Moroccan stew is not only delicious, but it's also easy to make. Butternut squash, red potatoes, chickpeas, tomatoes and green olives are simmered together, then served over freshly cooked couscous.
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, finely chopped
2 teaspoons ground cumin
1 (10cm) cinnamon stick
salt and pepper to taste
450g butternut squash, peeled, seeded and cut into 5cm cubes
4 large red potatoes, cut into 5cm cubes
475ml vegetable stock
1 (400g) tin chickpeas, drained
1 (400g) tin chopped tomatoes with their juice
140g green olives
1/2 teaspoon grated lemon zest
6 tablespoons natural yoghurt
6 tablespoons chopped fresh coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Heat olive oil in a large covered saucepan over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
Stir in the butternut squash and potato cubes, stock, chickpeas and tomatoes and bring the mixture to the boil. Reduce heat, cover the pan and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat and stir in the olives and lemon zest.
In a large saucepan, bring 420ml water to the boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yoghurt and a sprinkle of coriander leaves.
Used white potatoes too. Didn't have olives but added a chopped courgette. Didn't add all the liquid suggested as it seemed quite a lot! tsp cumin. Will add more next time. Very easy but took longer to cook than suggested. - 13 Nov 2015