Vegetarian Moroccan Stew
Heat olive oil in a large covered saucepan or Dutch oven overmedium heat, until oil is hot but not smoking. Drop in the onion,garlic, cumin, cinnamon stick, and salt and pepper. Cook and stirfor 5 minutes, until onion is tender and translucent.Stir in the butternut squash and potato cubes, broth, garbanzobeans, 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 fromheat, and stir in the olives and lemon zest.In a large saucepan, bring 1 3/4 cup water to a boil. Stir incouscous. Cover and remove from the heat; let stand for 5 minutes.Fluff with a fork; cool. Serve stew over cooked couscous. Garnisheach serving with a dollop of yogurt and a sprinkle of cilantroleaves.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 (4 inch) cinnamon stick salt and pepper to taste
- 1 pound butternut squash -peeled, seeded, and cut into 2-inch cubes
- 4 large red potatoes, cut into 2-inch cubes
- 2 cups vegetable broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup pitted, brine-cured green olives
- 1/2 teaspoon lemon zest
- 1 3/4 cups water
- 1 (10 ounce) box uncooked couscous
- 6 tablespoons plain yogurt
- 6 tablespoons chopped fresh cilantro
