Beet, Squash, and Radish Moroccan Stew Recipe

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (1 1/2-pound) butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, minced
• 1 tablespoon kosher salt, plus more for seasoning
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 pound beets, peeled and medium dice (about 3 cups)
• 2 1/2 cups water
• 1/3 cup harissa, plus more for serving
• 1 pound radishes (about 2 bunches), stems trimmed and halved
• 1 (15-ounce can) chickpeas, also known as garbanzo beans, drained and rinsed
• 1/4 cup golden raisins, also known as sultanas
• 1 tablespoon honey
• 2 tablespoons finely chopped preserved lemon, or the finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
• 2 cups couscous, cooked according to the package directions
• 3/4 cup sliced toasted almonds
• 1/4 cup coarsely chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Peel the butternut squash, remove the seeds, and cut the flesh into bite-size cubes. Toss the cubes with a drizzle of the olive oil and a pinch of the kosher salt, spread them on a baking sheet, and roast for 25 minutes until tender and lightly browned.

2. While the squash roasts, heat the remaining olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 6 to 8 minutes until soft.

3. Add the minced garlic, ground coriander, ground cumin, and paprika to the pot and stir for 1 minute until fragrant.

4. Stir in the diced beets, water, harissa, honey, and kosher salt. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes until the beets are almost tender.

5. Add the halved radishes and the drained, rinsed chickpeas. Cover and simmer for 15 minutes until the beets and radishes are tender.

6. Stir in the roasted squash, golden raisins, and chopped preserved lemon or grated lemon zest. Simmer uncovered for 10 minutes so the stew thickens slightly. Taste and add more salt if needed.

7. While the stew finishes, cook the couscous according to the package directions. Toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until golden. Chop the cilantro coarsely.

8. Spoon the couscous into bowls, ladle the stew over it, and top with the toasted almonds, cilantro, and extra harissa for serving.