Moroccan Slow Cooker Butternut Squash And Carrot Stew Recipes
VEGETARIAN MOROCCAN STEW
A great vegetarian meal that's really easy to make. Serve over steamed couscous.
Provided by Front242
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 97 g, Cholesterol 0.9 mg, Fat 7.1 g, Fiber 12.8 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 990.1 mg, Sugar 8.9 g
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