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Moroccan-Style Vegetable Couscous

Moroccan-Style Vegetable Couscous


  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium sweet onion, diced
  • 2 tsp chopped garlic
  • 2 tbsp tomato paste
  • 1 tbsp harissa (or substitute sambal oelek)
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 2 1/2 cups low sodium vegetable broth
  • 2 lb. sweet potatoes (orange yams) peeled and chopped into 1-inch chunks
  • 1 lb. zucchini (about 4 medium zucchini) cut into 1/2 inch rounds
  • 12 oz. carrots (about 4 medium carrots) peeled and cut into 1/2 inch chunks
  • 3 cups shredded cabbage
  • 1/3 cup dried apricots
  • 1/4 cup golden raisins
  • 1/4 cup cilantro
  • Salt and black pepper to taste
  • 1 3/4 cups cooked chickpeas (or substitute canned chickpeas, drained)
  • 10 oz. couscous (1 1/2 cups dry - for gluten free substitute quinoa)
Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.
Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup fo the low sodium vegetable broth till smooth. Bring to a boil.
Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.
Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).
  • Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.
  • Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.
  • Meanwhile, prepare couscous according to package directions.
  • Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.

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