Make Ahead
Moroccan Vegetable Couscous
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8 Reviews
Jeff
February 8, 2020
I loved this recipe and thought the spices were wonderful. However, rather than adding the vegetables directly I first roasted them at 425 and when they were almost fork tender I then added them to the tomato sauce. The one exception was the zucchini which I added as directed to prevent them from getting over cooked--I hate mushy zucchini. But, the flavor was excellent and definitely will be making this again!
Macheese
August 20, 2017
Should have read the comments - my one Russet potato sliced 3/8" took close to an hour to soften - not sure why. Might pre cook them the next time to cut down on time to get the dish to the table. Otherwise yummy!
Kaite
March 15, 2016
This is a great dish. My only complaint is that it took me far longer to cook my carrots and potatoes than what is stated in the recipe. I also kept having to add water as the cooking liquid would evaporate. In total probably added a cup and a half of water. I waited for my veggies to cook and then boiled the liquid down. Veg has been cooking almost two hours now.
Christopher H.
January 8, 2015
I had to add a little extra liquid in order to get the potatoes and carrots cooked, so I threw in about 1/2 a cup of chicken broth. Otherwise this is a great and simple recipe that I will definitely add to my regular rotation!
Ham
July 22, 2012
I've tried several recipes to attempt the perfect Moroccan stew and this is absolutely the best one yet. One small adjustment - I added 1 tbl of hot curry and a large handful of dino kale in the last 3 minutes. Also, I sliced the carrots and potatoes fairly thick so they stewed for closer to 45 minutes. Regardless, a fantastic and highly recommended recipe!
MrsBeeton
October 25, 2011
This IS a one pot wonder! I managed to find ras-el-hanout (yes, in Vermont!) and it is my newest, best friend. Especially when I use it to flavor this delicious and easy stew. I love this vegetarian stew, and so did my family. I'll make this again and again. Thanks for a wonderful recipe.
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