Moroccan Vegetable Stew with Whole Wheat Couscous

Moroccan Vegetable Stew

with Whole Wheat Couscous

2 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

We're using a special blend of Moroccan spices to make this simmered stew and authentic, warming, comfort food. This blend, combined with almonds, dried fruit, honey and hearty whole wheat couscous, creates a well-balanced, exotic-tasting dish that will fill your kitchen with the aroma of coriander, cumin, turmeric and allspice.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Moroccan Vegetable Stew with Whole Wheat Couscous
Title
  • 4 Dates
  • 4 Prunes
  • 1 oz Almonds
  • 1 bunch Cilantro
  • 3 cloves Garlic
  • 1 Red Onion
  • 1 Sweet Potato
  • ½ head Cauliflower
  • 10 oz English Peas
  • 1 cup Whole Wheat Couscous
  • 2 Tbsps Tomato Paste
  • 2 tsps Ras El Hanout
  • 1 Cinnamon Stick
  • 1 Tbsp Honey
  • 1 cup Vegetable Broth
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the dates, prunes and almonds. Peel and small dice the red onion. Peel and cut the sweet potato into bite-sized pieces and place in a bowl of cold water. Cut out and discard the thick stem of the cauliflower, then cut the head into small florets. Small dice the zucchini. Roughly chop the cilantro.
Cook the couscous:
2 Cook the couscous:
In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once the water is boiling, stir in the couscous and turn off the heat. Cover and let stand 5 to 7 minutes, or until all of the water is absorbed. Fluff the finished couscous with a fork.
Toast the almonds:
3 Toast the almonds:
While the couscous is cooking, toast the nuts. Add the chopped almonds to a dry pan. Heat the pan on medium-high for 1 to 3 minutes, or until the almonds are fragrant, stirring occasionally. Transfer the toasted almonds to a small bowl.
Cook the vegetables:
4 Cook the vegetables:
In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, onion and sweet potato and cook 4 to 6 minutes, stirring occasionally, or until the sweet potato starts to soften. Add the cauliflower and zucchini. Cook 4 to 6 minutes, or until the cauliflower starts to soften; season with salt and pepper to taste.
Add the aromatics:
5 Add the aromatics:
Stir in the tomato paste, ras el hanout and cinnamon stick. Cook 1 to 2 minutes, or until toasted and fragrant, stirring frequently.
Finish the stew & plate your dish:
6 Finish the stew & plate your dish:
Stir in the honey, vegetable demi-glace, dates, prunes and 1 ½ cups of water. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 6 to 8 minutes, or until slightly thickened. Turn off the heat, and stir half of the cilantro into the stew. To plate your dish, divide the couscous and the stew between 2 bowls, discarding the cinnamon stick. Garnish each with the chopped almonds and remaining cilantro. Enjoy!

Tips from Home Chefs

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Moroccan Vegetable Stew

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the dates, prunes and almonds. Peel and small dice the red onion. Peel and cut the sweet potato into bite-sized pieces and place in a bowl of cold water. Cut out and discard the thick stem of the cauliflower, then cut the head into small florets. Small dice the zucchini. Roughly chop the cilantro.
2 Cook the couscous:
In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once the water is boiling, stir in the couscous and turn off the heat. Cover and let stand 5 to 7 minutes, or until all of the water is absorbed. Fluff the finished couscous with a fork.
Cook the couscous:
Toast the almonds:
3 Toast the almonds:
While the couscous is cooking, toast the nuts. Add the chopped almonds to a dry pan. Heat the pan on medium-high for 1 to 3 minutes, or until the almonds are fragrant, stirring occasionally. Transfer the toasted almonds to a small bowl.
4 Cook the vegetables:
In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, onion and sweet potato and cook 4 to 6 minutes, stirring occasionally, or until the sweet potato starts to soften. Add the cauliflower and zucchini. Cook 4 to 6 minutes, or until the cauliflower starts to soften; season with salt and pepper to taste.
Cook the vegetables:
Add the aromatics:
5 Add the aromatics:
Stir in the tomato paste, ras el hanout and cinnamon stick. Cook 1 to 2 minutes, or until toasted and fragrant, stirring frequently.
6 Finish the stew & plate your dish:
Stir in the honey, vegetable demi-glace, dates, prunes and 1 ½ cups of water. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 6 to 8 minutes, or until slightly thickened. Turn off the heat, and stir half of the cilantro into the stew. To plate your dish, divide the couscous and the stew between 2 bowls, discarding the cinnamon stick. Garnish each with the chopped almonds and remaining cilantro. Enjoy!
Finish the stew & plate your dish:
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