Vegetable Couscous Stew Recipe - Vegetarian Times

Vegetable Couscous Stew


Want a change from chili at your next party? This veggie-laden North African stew is just the ticket. We’ve provided a recipe for the spice blend ras el hanout, which is traditionally used to season the dish, but you can also just use 2 to 3 Tbs. prepared ras el hanout spice blend, which can be found in well-stocked spice sections at supermarkets.

  • 12Servings


Ras El Hanout

  • 2 tsp. smoked paprika
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 1/2 tsp. garlic powder
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground allspice, optional
  • 1/4 tsp. ground cinnamon, optional
  • 1/4 tsp. ground nutmeg, optional


  • 2 medium onions, thinly sliced (3 cups)
  • 2 cups tomato puree or strained tomatoes
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 4 zucchini, cut into 3/4-inch pieces (4 cups)
  • 2 1/2 cups small carrot chunks (5 medium carrots)
  • 4 small turnips, cut into 3/4-inch wedges (11/2 cups)
  • 1 medium bell pepper, cut into 3/4-inch pieces (1 cup)
  • 2 15-oz. cans chickpeas, rinsed and drained

Couscous and Garnishes

  • 2 cups couscous
  • 1 tsp. salt, optional
  • 2 cups raisins
  • Harissa


1  To make Ras El Hanout: Combine all ingredients in small bowl.
2  To make Stew: Pour Ras El Hanout into large Dutch oven, and add onions, tomato purée, oil, garlic, and 6 cups water. Season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes.
3  Add zucchini, carrots, turnips, and bell pepper; cover, and bring to a boil. Simmer 30 minutes, or until vegetables are tender. Stir in chickpeas just before serving.

Slow-Cooker Option: Place Ras El Hanout and Stew ingredients (except chickpeas) in slow cooker, and set on medium or high heat. Cook 8 hours.Stir in chickpeas just before serving.
4  To make Couscous and Garnishes: Place couscous in large heat-proof bowl; place raisins in medium heat-proof bowl. Pour 4 cups boiling water over couscous, cover, and let plump 5 minutes. Pour 2 cups boiling water over raisins, and let plump 5 minutes. Fluff couscous, and drain raisins.
5  Serve Stew with couscous, raisins, and harissa.

Nutrition Information

  • Calories: 327
  • Carbohydrate Content: 66 g
  • Fat Content: 4 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 136 mg
  • Sugar Content: 23 g