Vegetable Stew With Mushrooms And Couscous - A Step By Step Recipe With A Photo

Vegetable stew with mushrooms and couscous is a dish originally from hot Morocco. The most important thing in the dish is perfectly selected spices, which give a wonderful spicy taste and aroma and harmonize well with vegetables.

Cooking description:

Moroccan vegetable stew with mushrooms and couscous is rich and spicy, like all oriental dishes. Although rarely cooked without meat in the east, this dish is one of those. Ideal for vegetarians, mushrooms and chickpeas are excellent sources of protein. Cooking is simple, but the taste is such that you don't even remember about meat. You don't have to go to Morocco to try this dish, I will share a recipe on how to cook this dish in my kitchen. The dish is suitable for both summer and winter. Of course, zucchini in winter is not of the best quality, but you can do without it. It is quite neutral, especially since the main taste and aroma in the stew is created by well-chosen spices. They create a wonderful balance of the dish, the stew turns out to be spicy and rich, with delicate porridge - that's it. If you want to cook something unusual, then this recipe is for you.

Purpose: Lunch / Dinner / Healthy lunch / Light dinner

Main ingredient: Vegetables / Legumes / Cereals / Couscous

Dish: Hot dishes / Stew

Geography of cuisine: African / Moroccan

Diet: Vegetarian food

Ingredients:

• Vegetable oil - 2 Tbsp. spoons
• Caenne pepper - 1/4 Teaspoon
• Ground ginger - 1/2 Teaspoon
• Turmeric - 1/2 Teaspoon
• Wig - 1/2 Teaspoon
• Cumin - 1/2 Teaspoon
• Cinnamon - 1/2 Teaspoon
• Sugar - 1 Teaspoon
• Tomatoes - 400 Grams (canned)
• Vegetable Broth - 4 Glasses
• Celery - 1 Piece (stems)
• Carrots - 1 Piece
• Zucchini - 1 Piece
• Mushrooms - 200 Grams
• Chickpeas - 200 grams (dry)
• Couscous - 500 Grams (dry)
• Butter - 75 Grams
• Cilantro - 1 Bunch
• Salt - 1 Teaspoon

Servings: 4-6

How to make Vegetable Stew with Mushrooms and Couscous

Pour 500 grams of water into a saucepan, bring to a boil and add couscous. Bring to a boil, season with salt and cover. Simmer for 5-7 minutes and add butter. Wash the vegetables and cut into large pieces. In a deep saucepan, fry the carrots and celery in vegetable oil. Add all the spices and chopped tomatoes. Pour in the broth, simmer for 20 minutes. Add sugar, mushrooms and zucchini, simmer for another 20-25 minutes. Then add canned or prepared chickpeas ahead of time, simmer for another 5-7 minutes. Serve the stew with the couscous, sprinkling with finely chopped cilantro.