Moroccan Stew is filling, hearty, and perfectly spiced with an array of warming spices. This dish is loaded with veggies, chickpeas, Israeli couscous, and a blend of fresh herbs.
author’s note
The Meal I Could Eat Everyday!
I had the most incredible experience traveling through Africa, and honestly—let’s be real—the food was one of the main reasons I went.
One dish that totally blew me away? A Moroccan stew I had that was packed with bold, warm flavors. I loved it so much I asked the cook for all the details right then and there. It was the first thing I wanted to recreate when I got home.
I kept things simple and made it a one-pot meal, but it still has all the flavor of the original. It tastes like it simmered all day, but it’s actually pretty easy—and now it’s a total family favorite!
Prepping The Butternut Squash
- #1 Tip: Use a sharp knife and a sturdy cutting board.
- Pick a good squash: Look for one with smooth, tan skin that feels heavy for its size.
- To get it ready, cut off both ends, peel the skin, and slice it where the long neck meets the round bottom.
- Cut into ½-inch thick circles, then chop those into small cubes. Keeping the pieces the same size helps them cook faster and more evenly in this Moroccan Stew.
- Need help? Watch this quick video!
Quick Tip
Alternatively, you can use pre-cut butternut squash as a great time saver. Typically bags of pre-chopped squash can be found in the refrigerated produce section of the grocery store.
Let’s Talk Couscous
Israeli couscous and regular couscous are made with similar ingredients, but regular couscous is much smaller. Israeli couscous pearls are bigger with a soft and chewy texture.
It’s important for this Moroccan Stew recipe to use Israeli couscous, also called pearl couscous. Here’s exactly what I use (also pictured above). It’s important to get the larger balls of couscous to fit the cooking time and texture of this stew.
Serving Suggestions
- Fresh chopped cilantro and thinly sliced basil add brightness and citrusy flavor.
- Lemon juice adds acidity, while zest boosts and balances the flavors.
- A scoop of Greek yogurt adds coolness, texture, and protein—I love using Greek Gods® plain. Sprinkle with turmeric if you’d like.
- Feeling fancy? Make some bread for dipping!
Moroccan Stew Tips
- If the stew doesn’t taste seasoned enough, add a little more salt or pepper. You can also bring out more flavor with extra lemon juice, zest, or herbs.
- Cut the squash into small, same-size pieces so it all cooks the same. You don’t want some soft and some hard chunks.
- Fire-roasted tomatoes add more flavor and a little smoky taste. I like Muir Glen® or Cento® brands.
- Stir the stew often while it cooks so the couscous doesn’t stick or get mushy.
More One-Pot Dinners:
Moroccan Chickpea Stew
Equipment
Ingredients
- 3 tablespoons coconut oil measured when solid
- 1 cup finely diced yellow onion
- 2 tablespoons finely minced garlic 5 to 6 cloves
- 1 (15.5-ounce) can chickpeas also called Garbanzos, drained and rinsed
- 4 cups butternut squash 1.3 pounds, peeled and cubed into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground chili powder use McCormick for less heat
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper optional; leave out if you don’t want heat
- 1/4 teaspoon pepper
- 2 (14.5-ounce) can fire-roasted crushed tomatoes
- 2-1/2 cups vegetable stock I like Swanson’s
- 1 cup Israeli couscous see note 1
- 1 lemon
- 1/2 cup fresh cilantro loosely measured
- 1 cup frozen sweet peas
- Toppings as desired see note 2
Instructions
- Heat the coconut oil in a large, cast-iron pot (nonstick will work as well; cook times are just longer since it doesn’t hold heat as well) over medium-high heat. Once coconut oil has melted, add onion and garlic; cook 5 minutes or until onion becomes softened.
- Add drained and rinsed chickpeas and cubed squash (see note 3). Cook, still over medium heat, stirring frequently, 7–9 minutes or until becoming tender. Using the back of a wooden spoon, crush down some of the chickpeas slightly to release the starch. This will help thicken the stew and add a nice texture.
- Add tomato paste and cumin, chili powder, turmeric, garam masala, salt, cinnamon, cayenne pepper (optional—leave out if sensitive to heat), and black pepper. Cook, stirring constantly, 2 minutes or until spices are fragrant.
- Add both cans of undrained crushed fire-roasted tomatoes. Cook, stirring constantly, 1 minute.
- Add vegetable stock and couscous. Bring to a boil, then reduce heat to medium-low and simmer, covered, 15–22 minutes or until squash is crisp-tender (it should still have some bite to it, not be mushy!) and couscous is cooked through. Stir every 3–4 minutes to keep couscous from sticking to the bottom. If couscous isn’t cooking through or the squash is not softening, slightly increase heat. If it’s heavily boiling, slightly decrease heat.
- Stir in peas to warm through. Add 1/2 teaspoon lemon zest and 1–2 tablespoons lemon juice (add slowly to preference; you may not want as much) and fresh herbs. Taste and season again with salt and pepper; I add another 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon stew into bowls and serve with a dollop of Greek yogurt if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a good protein-packed veggie make-ahead meal and came across this. Just made it for dinner and it is delicious! Great blend of spices, veggies and beans.
I’m so happy you enjoyed! Thanks Stephanie! 🙂
Hello! Just wondering if the couscous could be subbed out for something else? Maybe pearl barley instead?
I’m sorry I haven’t tried anything else. I don’t think barley would work since it takes so much longer to cook