Moroccan Vegetable Stew with Couscous

Harissa, chickpeas, tomato, and Moroccan-style spices liven up the squash, turnip, and potatoes in this vegetarian stew served over couscous.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 341 Calories

Ingredients

• ¾ teaspoon salt
• 1 ¼ cups water
• 1 cup chopped onion
• 1 clove garlic, minced
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground cumin
• 1 ½ teaspoons honey
• 1 ½ teaspoons tomato paste
• ½ teaspoon ground coriander
• 6 cups vegetable broth
• 1 lemon, cut into wedges
• ¼ cup chopped fresh flat-leaf parsley
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 4 teaspoons extra-virgin olive oil, divided
• 1 cup sliced leek, 1/2-inch-thick
• 2 cups cubed peeled butternut squash in 1/2-inch pieces
• 1 ½ cups peeled and cubed Yukon Gold potatoes
• 1 cup peeled and cubed turnips
• 1 cup carrot slices, 1/2-inch thick
• 1 tablespoon harissa

Recipe Instructions

Step 1

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion and leek; saute until translucent, about 5 minutes. Add garlic, coriander, cumin, and cayenne pepper; cook, stirring constantly, for 1 minute.

Step 2

Pour in vegetable broth. Stir in butternut squash, chickpeas, potatoes, turnips, carrots, harissa, tomato paste, and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

Step 3

Bring water, couscous spice packet, and remaining olive oil to a boil in a separate saucepan. Stir in couscous. Cover and remove from heat. Let stand until couscous is tender, about 5 minutes.

Step 4

Add parsley and honey to the stew. Place 1/2 cup couscous into each serving bowl and top with 1 cup stew. Squeeze a lemon wedge into each dish.