On a cold winter evening, what better to serve up than a healthy, vegetable stew over a flavourful cous cous?
Moroccan Vegetable Stew
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 stick cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp Kosher salt
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 2 medium sweet potatoes, cut into
- 2-inch wedges
- 2 cups canned chickpeas, drained and rinsed
- 1 tsp honey
- 1 cup parsley, washed dried and stemmed
- 1/4 cup dates, chopped
- 3 tbsp sesame seeds salt and pepper
- Heat a large pot on medium and add the olive oil. Add onion and cook until soft and translucent, about 5 minutes.
- Add ginger, garlic, cinnamon, cumin, coriander, turmeric and salt to pot.
- Cook for 5 minutes until toasty and fragrant.
- Add the flour and cook, stirring constantly for 5 mins.
- Add the vegetable stock, sweet potatoes and chickpeas; simmer until sweet potatoes are tender, approximately 10-12 minutes.
- Stir in the zucchini and cook for 5 more mins. Stir in the baby spinach and cilantro; remove from heat.
- For the garnish, whisk together the lemon juice, olive oil and honey in a bowl; season with salt and pepper.
- Add the parsley, dates sesame seeds; toss to combine.
- Top each serving of stew with a generous sprinkling of the parsley garnish
Couscous With Lentils
- 1 tbsp olive oil
- 1/2 cup onion, minced
- 1 clove garlic, minced
- 1 1/2 tsp ras-el hanout
- 1 cup vegetable broth
- 1 pc orange, zest and juice
- 1 cup couscous
- 1 14oz can lentils, drained and rinsed
- 1/2 cup dried cherries
- 1/2 cup slivered almonds, toasted
- 1/4 cup cilantro leaves, torn
- 1/4 cup parsley leaves, torn salt and pepper
- Heat the olive oil in a large skillet over a medium-high heat.
- Add the onion and sauté for a few minutes.
- Add the garlic and spices and cook until fragrant.
- Add the vegetable broth, orange zest and juice, salt and pepper and bring to a simmer.
- Stir in the couscous, lentils, dried cherries and bring to a simmer again, cover with a tight-fitting lid and turn off the heat.
- Leave couscous covered for about 15 minutes until all the liquid is absorbed.
- Use a fork to help fluff up the couscous, then sprinkle with the almonds, cilantro and parsley.