Moroccan-Style Vegetable Chili with Couscous & Garlic Labneh

Moroccan-Style Vegetable Chili

with Couscous & Garlic Labneh

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re putting a North African spin on a wintry food favorite—chili—by cooking tender vegetables and beans with ras el hanout (a beloved blend of cumin, coriander, cinnamon, and more), then serving it all over couscous dotted with sweet golden raisins and briny olives. For cooling contrast, we’re topping the hearty dish with creamy labneh.

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Moroccan-Style Vegetable Chili with Couscous & Garlic Labneh
Title
  • 1 15.5-Ounce Can Cannellini Beans
  • ½ cup Yellow Couscous
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 6 oz Carrots
  • 1 clove Garlic
  • 1 bunch Mint
  • ¼ cup Labneh Cheese
  • 1 oz Castelvetrano Olives
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Tomato Paste
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Honey
  • 1 Tbsp Ras El Hanout
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Pick the mint leaves off the stems. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine the sliced carrots, diced onion, and diced pepper in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the labneh and as much of the garlic paste as you’d like; season with salt and pepper. Stir to combine. 

Make the chili:
2 Make the chili:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and 2 teaspoons of the ras el hanout (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid), honey (kneading the packet before opening), and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 12 minutes, or until the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the couscous:
3 Cook the couscous:

Meanwhile, in a small pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Finish the couscous & serve your dish:
4 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the chopped olives and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the chili over the finished couscous. Garnish with the romano, garlic labneh, and mint leaves (tearing just before adding). Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Pick the mint leaves off the stems. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine the sliced carrots, diced onion, and diced pepper in a bowl. Thoroughly wash your hands immediately after handling the pepper. In a bowl, combine the labneh and as much of the garlic paste as you’d like; season with salt and pepper. Stir to combine. 

2 Make the chili:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and 2 teaspoons of the ras el hanout (you will have extra); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the beans (including the liquid), honey (kneading the packet before opening), and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 12 minutes, or until the liquid is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the chili:
Cook the couscous:
3 Cook the couscous:

Meanwhile, in a small pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

4 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the chopped olives and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the chili over the finished couscous. Garnish with the romano, garlic labneh, and mint leaves (tearing just before adding). Enjoy! 

Finish the couscous & serve your dish:
Browse Steps
1 of 4