Name: Vegetarian Moroccan Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Yellow onion, diced - 1; Garlic, minced - 4 cloves; Ground cumin - 2 teaspoons; Cinnamon stick - 1 (4 inch); Salt and pepper to taste - 1 (4 inch); Butternut squash - peeled, seeded, and cut into 2-inch cubes - 1 pound; Red potatoes, cut into 2-inch cubes - 4 large; Vegetable broth - 2 cups; Garbanzo beans, drained - 1 (15 ounce) can; Canned diced tomatoes with their juice - 1 (14.5 ounce) can; Pitted, brine-cured green olives - 1 cup; Lemon zest - ½ teaspoon; Water - 1 ¾ cups; Uncooked couscous - 1 (10 ounce) box; Plain yogurt - 6 tablespoons; Chopped fresh cilantro - 6 tablespoons

Ingredients for - Vegetarian Moroccan Stew

1. Olive oil 1 tablespoon

2. Yellow onion, diced 1

3. Garlic, minced 4 cloves

4. Ground cumin 2 teaspoons

5. Cinnamon stick 1 (4 inch)

6. Salt and pepper to taste 1 (4 inch)

7. Butternut squash - peeled, seeded, and cut into 2-inch cubes 1 pound

8. Red potatoes, cut into 2-inch cubes 4 large

9. Vegetable broth 2 cups

10. Garbanzo beans, drained 1 (15 ounce) can

11. Canned diced tomatoes with their juice 1 (14.5 ounce) can

12. Pitted, brine-cured green olives 1 cup

13. Lemon zest ½ teaspoon

14. Water 1 ¾ cups

15. Uncooked couscous 1 (10 ounce) box

16. Plain yogurt 6 tablespoons

17. Chopped fresh cilantro 6 tablespoons

How to cook deliciously - Vegetarian Moroccan Stew

1 . Stage

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 . Stage

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 . Stage

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.