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Vegetarian Moroccan Stew

Vegetarian Moroccan Stew Recipe

  • 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 (14.5 ounce) can canned diced tomatoes with their juice
  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 494
Total Fat 7.1g
Saturated Fat 1g
Cholesterol < 1mg
Sodium 1055mg
Total Carbohydrate 97g
Dietary Fiber 12.8g
Sugars 8.9g
Protein 14.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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