Moroccan Stew over Couscous

 

Serves 4 | Easy stovetop version with instant couscous

Ingredients For the Stew

• 1½ Tbsp olive oil

• ½ large onion, chopped

• ½ tsp ground ginger

• ½ tsp black pepper

• ½ tsp turmeric

(or substitute with ½ tsp ras el hanout)

• 1 tsp salt (or to taste)

• Optional meat (choose one):

• 1½ to 2 cups cubed beef or lamb, raw

• 1½ to 2 cups cooked cubed chicken (added at the end only)

• 2 medium carrots, peeled and halved

• 1 medium turnip, peeled and quartered

• 1 cup pumpkin or butternut squash, cubed

• 1 medium potato or sweet potato, peeled and cubed (optional)

• 1 small zucchini, cubed

• ¼ head of cabbage, cut into wedges

• 1 small tomato, peeled and chopped (or ½ cup canned diced tomato)

• ½ cup canned chickpeas, drained and rinsed

• ½ cup raisins

• ½ cup chopped dried apricots

• 4–5 cups water or low-sodium broth

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For the Couscous

• 1½ cups instant couscous

• 1½ cups boiling water or broth

• 1 Tbsp olive oil or butter

• ½ tsp salt

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Instructions

1. Make the Vegetable Stew

If using beef or lamb:

1. Heat oil in a large pot over medium heat.

2. Add the chopped onion and sauté until softened.

3. Stir in beef or lamb along with ginger, black pepper, salt, and turmeric or ras el hanout.

4. Brown the meat for a few minutes, then continue below.

If using chicken:

1. Heat oil in a large pot over medium heat.

2. Add the onion and sauté until soft.

3. Stir in ginger, black pepper, salt, and turmeric or ras el hanout.

(Skip meat here; it will be added later.)

Then (for both versions):

4. Add carrots, turnip, pumpkin, and optional potato/sweet potato. Stir to coat with spices.

5. Add the chopped tomato and enough broth or water to cover. Bring to a boil, then reduce heat and simmer 15 minutes.

6. Add zucchini, cabbage, chickpeas, raisins, and apricots. Simmer another 10–15 minutes until vegetables are tender.

7. If using chicken, gently stir it in during the final 5 minutes to warm without shredding.

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2. Prepare the Instant Couscous

1. In a large bowl, combine couscous, olive oil or butter, and salt.

2. Pour in boiling water or broth. Stir once, cover, and let sit 5 minutes.

3. Fluff with a fork before serving.

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To Serve

• Mound couscous on a large platter.

• Spoon the vegetables and dried fruit over the top.

• Arrange meat on top or around the edges.

• Ladle some broth over the dish or serve it separately.