Vegetarian Moroccan Stew

  • Recipe By
  • Published Aug 15th
  • Ready In40m
  • Servings6
  • Calories494
A great vegetarian meal that's really easy to make. Serve over steamed couscous.

Vegetarian Moroccan Stew Ingredients

The following are the ingredients needed to make delicious Vegetarian Moroccan Stew for 6 servings:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 (4 inch) cinnamon stick
  • salt and pepper to taste
  • 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 4 large red potatoes, cut into 2-inch cubes
  • 2 cups vegetable broth
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (14.5 ounce) can canned diced tomatoes with their juice
  • 1 cup pitted, brine-cured green olives
  • 1/2 teaspoon lemon zest
  • 1 3/4 cups water
  • 1 (10 ounce) box uncooked couscous
  • 6 tablespoons plain yogurt
  • 6 tablespoons chopped fresh cilantro

Vegetarian Moroccan Stew Cooking Instructions

  • Prep15m
  • Cook25m
  • Ready In40m

To cook Vegetarian Moroccan Stew, you need about 15 minutes of preparation time. The time needed to cook this Vegetarian Moroccan Stew is about 25 minutes , and you can serve your Vegetarian Moroccan Stew within 40 minutes . The following are the steps to cook Vegetarian Moroccan Stew easily:

  1. 1 Heat olive oil in a large covered saucepan or Dutch oven 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.
  2. 2 Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, 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.
  3. 3 In a large saucepan, bring 1 3/4 cup water to a 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 yogurt and a sprinkle of cilantro leaves.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 494 calories; 7.1 grams of fat; 97 grams of carbohydrates; 14.8 grams of protein; 0 milligram of cholesterol; 990 milligrams of sodium.

  1. Jan 11th 2013

    Absolutely lovely! I was out of chickpeas so I sauteed brown lentils with the onion mixture, and it turned out wonderfully. But I'll make sure to have chickpeas on hand next time to see what ...

  2. Jan 16th 2011

    The house smells delicious! I didnt have canned tomatoes, so i used two cans of tomato paste. Turns out the stew was rich and thick!!!! Loved it on a bed of couscous or quinoa.

  3. Dec 8th 2010

    Great starting recipe. I added a carrot, few sprigs of thyme, 2 bay leaves a cup more vegetable stock and a teaspoon or so of tumeric. I omitted the topping. I prefer this as a soup rarther ...

  4. Nov 14th 2010

    I was looking for a recipe to use up some butternut squash. I like Moroccan food so I thought I would give this a try. I substituted 1/2 cup of raisins for half the olives to give this some ...

  5. Apr 13th 2010

    Very nice easy and inexpensive, and healthful, vegetarian dish. Thanks for this recipe.

  6. Feb 8th 2010

    Stew was hearty and savory just like stew should be. You can easily adjust the recipe or make leftovers last longer by adding pine nuts, golden raisins, etc. My couscous was bland and stuc ...

  7. Apr 23rd 2009

    This recipe is AWESOME! Not only did everyone in our family love it (even the pickiest eaters), but I recommended it to a friend, and her family loved it, too. Some suggestions: use fre ...

  8. Feb 8th 2009

    The first thing my husband noticed when he walked in the house was that it smelled just like the restaurants around the spice markets of Morocco! Though, he said, and I agree, that it was ev ...

  9. Jan 29th 2009

    This recipe was delicious! I did have to add a little more broth than what was called for and I used 2 tsp. ground cinnamon instead of a stick and doubled the cumin. I didn't have any cous ...