Moroccan-Inspired Vegetable Stew Over Couscous

It was a busy school week in DC when the itching that prefaces a food craving began. The start of the school year brings with it separation, for suddenly everyone is running off to a class or job during various times of the day. This isolation is heightened by the fact that most people are studying or working on something different; even when friends unite, each person’s unique interests, and therefore curriculum, sets him/her apart. My itch was therefore a desire for togetherness and comfort; my craving came out of this desire for comfort, specifically comforting foods and scents.

So I began craving one of my favorite comfort foods: couscous. When I think comfort food, I don’t go the usual fatty, deep-fried route — comfort foods should be comforting and clogged arteries don’t exactly bring comfort to mind. Instead I opt for warm, soft foods with spicy, “cozy” smells such as nutmeg, cinnamon and curry. Thanks to gojee.com I found the perfect combination of comforting and cozy: A Moroccan Chickpea Stew served over Couscous. My plan was to make a delicious stew and have a good ol’ fashioned sit-down dinner with my friends 🙂

Because of other cravings, mainly one for cannellini beans, I decided to stray a bit from the Moroccan Stew recipe. Recipes don’t always have to be followed to a T — they can also guide you in the direction you wish to go in. I knew I wanted a soupy something over coucous and had specific ingredients in mind, so instead of replicating the recipe, I merely “borrowed” it: I borrowed the amount of veggies and spices to use but used a different variety of veggies and left out some spices. I replaced the garbanzo beans with cannellini beans and sweet potato with an Idaho potato, left out the ginger, turmeric, and cabbage, and added peas, carrots, zucchini and curry to the mix.

My spin on a Moroccan stew was a success – you should test it too! Your kitchen will fill with the smell of enticing aromatics – garlic and onion, to be exact – from the second you start cooking and once you add the cumin, curry and cinnamon you’ll feel as though you are submersed in a pool of deliciousness. This stew is particularly colorful, which means you’re getting a variety of nutrients in every bite, and is also loaded with fiber because of all the different vegetables in it. There’s comfort in every bite, and it’s comfort you can feel good about 🙂

     

     

[Recipe inspired by the Moroccan Chickpea Stew recipe on foodwhine.com]

Moroccan-Inspired Vegetable Stew

5+ tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 large russet potato, peel and chopped

1 zucchini, chopped

1/2 cup carrots, chopped
1 cup frozen peas
1 red pepper, diced
1 can cannellini beans
1 can diced tomatoes (I recommend San Marzano)
1 tsp curry
1-1/2 tsp cumin
½ tsp cinnamon

1/4 tsp dried basil
1/2 tsp salt, separated
1/2 tsp pepper
2 cups vegetable broth

3 T butter & additional ½ tsp salt separated (for couscous)
2 cups whole wheat couscous

Serves 6

In a large pot (for ease of mind, use non-stick), heat oil and add onions, garlic, potato, and zucchini. Cook until tender (10-15 minutes), then add red pepper, cannellini beans, carrots, tomatoes, and spices. Cook for another 5 minutes. Add frozen peas and broth and bring to boil. Reduce heat and simmer covered on medium heat for 15 minutes. Uncover pot and simmer on medium heat for 15 minutes. Test a piece of potato; when it is tender and the stew has cooked down a it is ready for serving! Serve on top of cooked couscous (follow recipe that is on the box for best results, making adjustments for a 2 cup preparation). Enjoy! 🙂