Vegetarian Moroccan Stew Good Recipes

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Vegetarian Moroccan Stew

"A notable vegetarian meal this is truely clean to make. Serve over steamed couscous."

Ingredients :

1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons floor cumin
1 (4 inch) cinnamon stick
salt and pepper to flavor
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
4 massive red potatoes, reduce into 2-inch cubes
2 cups vegetable broth
1 (15 ounce) can garbanzo beans, tired
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/four cups water
1 (10 ounce) box uncooked couscous
6 tablespoons plain yogurt
6 tablespoons chopped fresh cilantro

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Heat olive oil in a large protected saucepan or Dutch oven over medium heat, until oil is hot however now not smoking. Drop within the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for five mins, till onion is smooth and translucent.
Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and produce the mixture to a boil. Reduce heat, cowl the pot, and simmer about 20 minutes, stirring on occasion, until the squash and potatoes are gentle. Remove the stew from warmth, and stir within the olives and lemon zest.
In a huge saucepan, carry 1 three/4 cup water to a boil. Stir in couscous. Cover and remove from the warmth; permit 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.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it lightly, and make smooth-up simpler.

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