Moroccan-Style Vegetable Stew

Name: Moroccan-Style Vegetable Stew
Yield: 6 or more servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut into 3/4-inch chunks; 2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note); 2 large carrots, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; One 16-ounce can chickpeas, drained and rinsed; Salt and freshly ground pepper to taste; 2 cups water; 1 cup raw couscous, preferably whole-grain; 1/4 to 1/2 cup minced fresh parsley, to taste

December 9, 2011

This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.

Cooks' Note

I find that partially baking or briefly microwaving sugar pumpkin or squash makes it much easier to peel and dice. In this case, a very small pumpkin or squash would more than suffice, and microwaving for about 4 to 5 minutes would do the trick. Make sure the pumpkin or squash is cool enough before handling.

Recipe notes

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