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Vegetarian Moroccan Stew

yogic vegetarian food
yogic food

This delicious and healthy North African-inspired stew is a family favorite. We make it often during the chilly months when the weather gets colder and the daylight shorter. It's super easy to make and is even better the next day. You can make the stew ahead of time, and you can use any kind of vegetables (or not) depending on what you have in the kitchen. I love this type of healthy and filling food after a good long yoga practice.


  • Tablespoon olive oil

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • Teaspoons of ground cumin

  • 1 (4 inches) cinnamon stick

  • Salt and pepper to taste

  • 1 pound butternut squash - peeled, seeded, and cut into 2- inch cubes

  • 4 large red potatoes, cut into 2- inch cubes

  • 2 cups vegetable broth

  • 1 (15 ounces) can of garbanzo beans, drained

  • 1 (14.5 ounces) can of canned diced tomatoes with their juice

  • 1 cup pitted, brine-cured green olives

  • 1/2 teaspoon lemon zest

  • 1 3/4 cups water

  • 1 (10 ounces) box of uncooked couscous

  • 6 tablespoons plain yogurt

  • 6 tablespoons chopped fresh cilantro


Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil, is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until the onion is tender and translucent.

Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.

In a large saucepan, bring 1 3/4 cup of water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

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