Vegetarian Moroccan stew with couscous

    40 min

    I am often asked to make this Moroccan-inspired vegetarian dish that goes well with couscous. Instead of sweet potatoes, you can also use butternut squash or pumpkin.

    2 people made this

    Serves: 4 

    • 30g raisins
    • 2 tablespoons olive oil
    • 1 (3cm) piece fresh ginger, very finely chopped
    • 2 onions, sliced into rings
    • 2 cloves garlic, crushed
    • 1 carrot, sliced
    • 250g sweet potatoes, cubed
    • 1 courgette, cubed
    • 500ml vegetable stock
    • 2 tablespoons tomato puree
    • 1/2 teaspoon sambal chilli paste
    • 100g couscous
    • 100g tinned chickpeas, drained
    • salt and pepper, to taste
    • 2 tablespoons finely chopped parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Soak raisins in a bowl of lukewarm water for 20 minutes; drain and pat dry with kitchen roll.
    2. Heat oil in a pan over medium heat; add ginger, onion, garlic, carrot, sweet potato and courgettes. Cook and stir for 5 minutes, or until vegetables just begin to soften.
    3. Stir in the tomato puree, sambal chilli paste and stock; simmer on low heat for 20-30 minutes.
    4. Prepare the couscous according to the instructions on the packaging.
    5. Add chickpeas and raisins to the stew for the last 10 minutes of cooking. Season with salt and pepper; garnish with freshly chopped parsley and serve with hot couscous.

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