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Vegetarian Moroccan stew with couscous recipe

Vegetarian Moroccan stew with couscous recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

I am often asked to make this Moroccan-inspired vegetarian dish that goes well with couscous. Instead of sweet potatoes, you can also use butternut squash or pumpkin.

1 person made this

IngredientsServes: 4

  • 30g raisins
  • 2 tablespoons olive oil
  • 1 (3cm) piece fresh ginger, very finely chopped
  • 2 onions, sliced into rings
  • 2 cloves garlic, crushed
  • 1 carrot, sliced
  • 250g sweet potatoes, cubed
  • 1 courgette, cubed
  • 500ml vegetable stock
  • 2 tablespoons tomato puree
  • 1/2 teaspoon sambal chilli paste
  • 100g couscous
  • 100g tinned chickpeas, drained
  • salt and pepper, to taste
  • 2 tablespoons finely chopped parsley

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Soak raisins in a bowl of lukewarm water for 20 minutes; drain and pat dry with kitchen roll.
  2. Heat oil in a pan over medium heat; add ginger, onion, garlic, carrot, sweet potato and courgettes. Cook and stir for 5 minutes, or until vegetables just begin to soften.
  3. Stir in the tomato puree, sambal chilli paste and stock; simmer on low heat for 20-30 minutes.
  4. Prepare the couscous according to the instructions on the packaging.
  5. Add chickpeas and raisins to the stew for the last 10 minutes of cooking. Season with salt and pepper; garnish with freshly chopped parsley and serve with hot couscous.

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Reviews & ratingsAverage global rating:(13)


Moroccan Couscous with Seven Vegetables – Couscous Bidaoui

An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.

Moroccan couscous with seven vegetables and tfaya garnish. Photo: Christine Benlafquih | Taste of Maroc

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Casablanca style Couscous with Seven Vegetables is my favorite variation of Moroccan couscous, especially when topped with a caramelized onion and raisin garnish called tfaya. A much-loved comfort food, many families serve it weekly for Friday lunch, when they&rsquoll gather round a large communal dish like the one shown above.

Couscous with Seven Vegetables is also referred to as Couscous Bidaoui, in reference to the Arabic name for Casablanca, where this version of the dish originated.

The recipe here is as authentic as it gets. Meat or chicken is stewed with a variety of vegetables in ample broth generously seasoned with ginger, pepper and turmeric. Ideally, the stewing is done in the base of a couscoussier while the couscous grains steam above.

In place of fresh meat or poultry, dried meats such as gueddid can be used. This is especially common in the days following Eid Al Adha, or at certain other times of the year, such as the Day of Ashura.

If at all possible, avoid the temptation of using instant couscous and instead learn How to Steam Couscous, which is the way to go for light, fluffy couscous that&rsquos perfect for absorbing the dish&rsquos flavorful broth.


Moroccan Chickpea Stew

Like I mentioned in my earlier Lemon Herb Couscous with Almond recipe, I just back from a vacation with plenty of good food and I felt like taking a little break from eating meat. Looking in my pantry I always have cans of chickpeas (also known as garbanzo beans) on hand, as I love making my own Hummus whenever I’m craving a snacking dip. So decided tho throw together a vegetable stew with chickpeas. To change things up a little I also planned on making couscous instead of the usual rice…and that’s how I thought incorporating Moroccan flavors to the stew.

Now, before you guys go off on how this isn’t traditional or authentic, I just wanted you to know that this is my interpretation of Moroccan influenced flavors and I didn’t have any recipe to go off of. I simply went with my gut, using my Indian cooking background (we also make lovely chickpea curries) but using a touch of Northern African/ Middle Eastern flavors like the cinnamon and sumac. It was delicious!

Teamed with my lemony parsley couscous with almonds it was a hearty not to mention nutritious meal that didn’t leave you craving meat at all. Here’s how you can make it…


Preparation

  1. Soak and wash vegetables in large bowl of clear water with 3 tablespoons of cider vinegar mixed in. Scrub and dry off.
  2. Chop and slice all vegetables (if preparing to put in the pot for supper, it is not a bad idea to do the chopping the night before and then to store in a bowl, covered with a clean cloth and a lid, in the fridge overnight. This saves a lot of time in the morning.)
  3. Layer all the chopped and sliced vegetables, beans, dates, and sauerkraut (if using) in the slow cooker pot.
  4. Mix together the various spices and salt. Add to the pot, covering as much of surface of vegetables as possible.
  5. Whisk together lemon juice and olive oil and pour over the spices and vegetables. Put the lid on the slow cooker.
  6. Turn on slow cooker to medium or low and come back to eat it later!
  7. Cook up a pot of quinoa, brown rice or couscous and spoon the vegetables over the starch. Enjoy!

Outdoor tajine cooking in Morocco

Kelaa-des-Mgouna (rosino-02)CC BY-SA 2.0


Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 cup Onions , finely chopped
  • 1 teaspoon Garlic , finely chopped
  • 2 cups Vegetable stock , or water
  • 1/2 cup Fresh cream
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Red Chilli powder
  • 1/4 teaspoon Cloves (Laung) , ground
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 3/4 teaspoon Cinnamon Powder (Dalchini) , ground
  • 1/2 cup Potatoes (Aloo) , boiled and cubed
  • 1/4 cup Kaddu (Parangikai/ Pumpkin) , cubed
  • 1/4 cup Carrots (Gajjar) , cubed or sliced
  • 1/4 cup Kabuli Chana (White Chickpeas) , soaked overnight & cooked
  • 1/3 cup Black olives , pitted and halved
  • 3 tablespoons Lemon juice
  • 1/4 cup Coriander (Dhania) Leaves , or parsley, chopped finely
  • Salt , to taste

Delicious Vegetarian Moroccan Food to Try

Moroccan cuisine offers many savory vegetarian dishes to choose from. Either you are visiting Morocco or planning to go to a local Moroccan restaurant, here is a list of the most delicious vegetarian Moroccan food.

Moroccan vegetarian tagines are very popular in Morocco and outside the country. Moroccan tagines are part of Moroccans’ everyday meals as they are healthy, affordable and easy to make. There are dozens of varieties of Moroccan tagines and Moroccans can get very creative with recipes. There are two main categories: the salty tagines, mainly made with vegetables, and the sweet-and-salty tagines mixing vegetables and caramelized fruits. Both types can be made with meat or be completely vegan. Whether you are a vegan or not, you will be thrilled to explore the different vegan tajine recipes and versions.

Sweet-and-Salty Vegan Moroccan Tajine

And the good news, Moroccan tagines are very easy to make and this recipe of the Moroccan Tagine will probably become your favorite Moroccan tagine recipe. Just skip the meat step and you will end up with a delicious vegan tagine ready in no time.

Moroccan couscous is certainly one of Morocco most internationally famous and loved dishes. Many chefs around the world were inspired by it creating amazing dishes. However, the most delicious and authentic Moroccan Couscous you can taste is the one you can have in Morocco or, if you are outside Morocco, in a Moroccan restaurant held by Moroccans. Authentic Couscous is complex to make and takes time to prepare. There are many versions of Moroccan couscous (link) depending on the occasion, and the couscous with 7 vegetables is the most common one. Although it is traditionally made with meat, many Moroccan restaurants have now the vegetarian version which is also very popular among Moroccans.

The 7 Vegetables Vegan Moroccan Couscous

There is nothing boring about Moroccan salads. I visited many countries and tried many local salads, and Moroccan salads are for me, with no doubt, among the best.

Moroccan salads are an important part of the Moroccan table. The more salads, the better. They are generally served in small plates at the same time as the main dish, so you can eat from both.

They also have different flavors, so each salad is really unique. You can try making this Moroccan carrot salad which is delicious and super easy to make. You will thank me later!

A Plate Full of a Variety of Vegan Moroccan Salads>/center>

Reviews ( 13 )

For the reviewers that said this stew was bland.. they MUST have left something out ! I loved this stew and definitely was not bland. I made it as written except skipped the blending part. My kids loved it too !

I didn't think I'd be one of the ones to rate this as "ok". I liked all the ingredients and it was easy to make. I made it as is, but it still tasted like something was "missing" from it. I ended up adding a whole lot more cinnamon and cumin to it. The currants didn't really add to it and they basically shrunk. The almonds didn't add anything either. I think the recipe has potential but for myself it needed some doctoring up. My vegetarian husband really liked it and said I could make it again. Am wondering if too much eggplant soaks up some of the flavors? I would maybe add butternut squash, a carrot or even a sweet potato to spice it up a little, and some red pepper flakes. My husband did put some red pepper sauce on his as he likes things hot.


Moroccan Chickpea & Sweet Potato Stew

This Moroccan chickpea & sweet potato stew with eggplant and couscous is one of my new favorite meals! It’s the perfect weeknight dinner: easy to make, healthy, and filling. Serve it over whatever grain you like the best and you’re all set with a very nutritious and delicious dinner. I like it best with couscous, but it’s also great with bulgur, quinoa, or rice. As all the recipes on Vegan Heaven, it’s 100 percent plant-based. Plus, it’s also gluten-free.

I actually created this vegan sweet potato stew for a German company called Ölmühle Solling. They got tons of healthy oils, flour, spreads, and even some natural cosmetics. And they also have a huge variety of spiced coconut oil. It’s just like regular coconut oil but with lots of different spices. I haven’t seen anything like that before and was really looking forward to giving it a try. And I absolutely LOVED it! I got several flavors, but for the Moroccan sweet potato stew I used the one spiced with Ras el hanout. However, it’s best not to use it for frying but only for seasoning. This way the flavor of the spices will be much stronger!

For those of you who haven’t heard of ras el hanout yet: it’s a popular spice mix from North Africa. It’s used for many savory dishes or even to season couscous and rice. It commonly contains cumin, nutmeg, cinnamon, clove, allspice, and turmeric. Ras el hanout is often associated with Morocco, but other North African countries use it as well.

But to come back to the coconut oil. As you can see in the picture, it’s not white like regular coconut oil but yellow or even orange. It’s such a great blend for North African recipes. And I absolutely love the smell of this coconut oil! Sooo good! You actually hardly need to add more spices when you use this ras el hanout coconut oil. I added more cinnamon and cumin for the sweet potato stew, but usually the flavor is strong enough. Especially when you use it for couscous or rice. However, I added quite a lot of veggies and diced tomatoes, so I seasoned it with some more spices. Serve the chickpea & sweet potato stew with some vegan yogurt or sour cream as well as some fresh cilantro.

For those of you who can’t get hold of this spiced coconut oil: You can still make this chickpea and sweet potato stew. No problem at all! Just use regular coconut oil or any other kind of oil to sauté the onion and then either add ras el hanout or add the spices by themselves. Here’s a helpful recipe for making your own ras el hanout spice mix. But if you live in Europe, you should really give this spiced coconut oil a try. It’s so delicious and I can’t wait to try more flavors!

Let me know if you give this vegan Moroccan chickpea & sweet potato stew a try!


Beet, Squash, and Radish Moroccan Stew

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Stew doesn’t need to be thick, meaty, and time-consuming instead it can be packed with vegetables, healthy, and an easy weeknight meal. Just sauté some onion and garlic with spices, add harissa and root vegetables, and cook for about 45 minutes to infuse all of the flavors and cook the vegetables through. Sweet raisins, honey, and tangy preserved lemons balance things out in this Moroccan-inspired, one-pot, vegetarian dish. Serve it over couscous and top with crunchy almonds and fresh cilantro.

What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores and online, or make your own.

Harissa is Tunisian spice paste that ranges in consistency from smooth to slightly chunky and from fiery hot to mild. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own.

This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.


Moroccan Vegetable Tagine Recipe

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 – 3 servings 1 x
  • Category: Dinner
  • Method: Stewing
  • Cuisine: Moroccan

Description

This is my take on a classic vegetarian Moroccan stew – the tagine. Filled with chickpeas, carrot and butternut squash then flavoured with warming spices, honey and preserved lemons. Perfect for Meatless Monday and so tasty!