Moroccan Vegetable Stew And Couscous


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Although ginger, curry, and cinnamon are the defining flavors of this hearty vegetarian entree, tomatoes provide a savory base. For best results, prepare the stew a day in advance, then refrigerate overnight to allow the flavors to mingle. To serve, reheat the stew while preparing the couscous.

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Necedah, WI

Serving Size / Yield

4 servings


  • 1. sm onion, finely chopped
  • 1 Tbs. fresh ginger root, peeled and chopped
  • 1 Tbs. olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp. curry powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. turmeric
  • 3 lg. ripe tomatoes, halved, seeded, and chopped
  • 1 sm. (about 3/4 lb.) eggplant, cut into 1/2-in. cubes
  • 1 med. zucchini, cut into 1/4-in. thick slices
  • 1/2 C. water
  • 1/2 tsp. salt
  • 1/3 C. dark seedless raisins
  • 1 tsp. honey
  • 2 C. couscous

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In a 2-quart microwave-safe bowl, combine onion, ginger root, and oil; microwave on medium for 1 minute. Stir in garlic, curry powder, cinnamon, and turmeric; cover and microwave on medium for 1 minute. Reserve 1/2 cup chopped tomatoes; add remaining tomatoes, the eggplant, zucchini, water, and salt to onion mixture. Cover and microwave on high for 6 minutes. Stir, cover, and microwave on medium for 5 minutes. Add reserved tomatoes, the raisins, and honey: stir, cover, and let stand 5 minutes. Meanwhile, prepare couscous following package directions. To serve, mound some of couscous onto each of 4 serving plates. Make a well in center of couscous and fill each with stew mixture.

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