Vegetarian Moroccan Stew Recipe

• 1 tbsp Olive Oil
• 1 Yellow Onion (diced)
• 4 cloves Garlic (minced)
• 2 tsp Cumin (ground)
• 1 (4 inch) Cinnamon Stick
• Salt (to taste)
• 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
• ½ tsp Lemon Zest
• 1¾ cups Water
• 1 (10 ounce) box Couscous (uncooked)
• 6 tbsp plain Yogurt
• 6 tbsp fresh Cilantro (chopped)

• Place a large saucepan on medium heat and heat olive oil.
• Add yellow onion, garlic, cumin, cinnamon stick, salt and pepper. Mix and cook for 5 minutes, till onion turns tender and translucent.
• Add butternut squash, red potatoes, vegetable broth, garbanzo beans and tomatoes. Stir and boil the mixture.
• Reduce heat and cover the saucepan. Simmer for 20 minutes, stirring occasionally. Cook till the squash and potatoes turn tender.
• Remove the stew from heat and mix in olives and lemon zest. Stir.
• Take another large saucepan and boil water.
• Add in couscous.
• Cover the saucepan and remove from heat. Let the pan stand for 5 minutes.
• Use a fork to fluff the couscous and cool thereafter.
• Place the couscous on a serving plate.
• Pour the stew and garnish with cilantro leaves.
• Serve with yogurt.