Vegetarian Moroccan Stew

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (4 inch) 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 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can 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 ounce) box uncooked couscous
• 6 tablespoons plain yogurt
• 6 tablespoons chopped fresh cilantro

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Couscous	1 cup cooked (157g)	176
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Cumin	1 tsp ground (2.1g)	8
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Olive	1 large (4g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Bean	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.