Moroccan Vegetable Stew With Herbed Couscous

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onion
2 teaspoons	10ml	Olive oil
1 tablespoon	15ml	Tomato paste
5 cups	1185ml	Vegetable stock - divided
2 cups	125g / 4.4oz	Acorn or delicata squash in 1" pieces
2 cups	396g / 13oz	Butternut squash in 1" pieces
1 1/2 cups	355ml	Turnips in 1" pieces
1 1/2 cups	165g / 5.8oz	Carrot in 1" pieces
1 1/2 cups	165g / 5.8oz	Celery in 1" pieces - including green tops
1 1/2 tablespoons	22ml	Ground cumin
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	474ml	Cabbage in 1" pieces
1 1/2 cups	355ml	Zucchini in 1" pieces
1		Chickpeas - (15 oz) - drained, rinsed
1/3 cup	48g / 1.7oz	Freshly-chopped Italian parsley
2 cups	474ml	Couscous
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Freshly chopped dill

Recipe Instructions

In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor.

Add 2 cups vegetable stock, acorn squash, butternut, turnips, carrot, celery, cumin, paprika, salt, and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer for 20 minutes.

Add the cabbage, zucchini, and chickpeas, stir well, cover, and simmer an additional 15 minutes or until the vegetables are tender. Add 3 tablespoon chopped parsley, taste, and adjust seasonings as needed.

Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock, and bring to a boil. Add the couscous and salt, cover, remove from the heat, and set aside for 5 minutes.

Fluff the couscous with a fork and stir in the remaining chopped parsley and chopped dill, and fluff lightly to incorporate. Serve individual servings in bowls and top with a sprinkle of additional ground cumin, if desired.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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