Moroccan Vegetable Stew over Couscous

Adapted from The Natural Vegan Kitchen by Christine Waltermyer

With Permission from Book Publishing Co

2 Tablespoons Water

1 Teaspoon Neutral Oil

2 Medium Carrots, Sliced Thinly

2 Cups Peeled and Cubed Butternut Squash

1 Cup Diced Onion

2 Cloves Minced Garlic (2 Teaspoons)

1 Teaspoon Ground Cumin

2 Cups Cooked Chickpeas

2 Cups Thinly Sliced Seitan or Rehydrated Soy Curls

1 14-Ounce Can Diced Tomatoes

1 1/2 Cups Vegetable Broth

1/3 Cup Frozen Peas

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Salt

1/8 Teaspoon Crushed Red Pepper Flakes

1 Cup Dry Couscous

2 Tablespoons Chopped Fresh Parsley

2 Tablespoons Lemon Zest

Heat the water and oil in a stock pot over medium heat. Add the carrots, butternut, onion, garlic, and cumin. Cook and stir ocassionally for 5 - 10 minutes, until the vegetables are tender. Add in the chickpeas, seitan or soy curls, tomatoes, broth, peas, and spices, and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 30 minutes so that the flavors can meld.

Cook the couscous according to the instructions (I typically boil twice as much water by volume to couscous, turn off the heat, add the dry couscous, cover, and let sit for 5 minutes. Fluff with a fork before serving) and ladle the stew over the couscous. Top with parsley and lemon zest to garnish.

Makes 6 Servings

©Hannah Kaminsky