Moroccan Vegetable Stew

By Sarah Sweeny -recipe & food styling

Photos By Nina Teixeira

On a cold winter evening, what better to serve up than a healthy, vegetarian stew over a flavourful cous cous?  (Serves 4-6)

Moroccan Vegetabel 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.