Ingredients
- 2 T olive oil
- 1 med yellow onion, chopped
- 4 cloves garlic, mined
- 2 t ground cumin
- 1 cinnamon stick
- Salt & freshly ground pepper
- 1 lb. butternut squash, diced into 1 inch pieces
- 3/4 pound red potatoes, diced into 1 inch pieces
- 2 cups vegetable broth
- 2 cups canned chickpeas, drained
- 1 can diced tomato, including liquid
- Pinch of saffron threads
- 1 T lemon zest
- 1 cup greek olives
- 6 cups steamed couscous
- Fresh cilantro and toasted almonds for garnish (Optional)
Recipe Description
Once you make this Moroccan Vegetable Stew, you will want to add it to the list of your favorite recipes for sure! Large chunks of tender delicious vegetables and tomatoes come together in perfect harmony while basking in a rich and healthy vegetable broth with spices and herbs so aromatic it will transport you to another time and place. This recipe is great for when you are on The Daniel Fast and even when you're not! Enjoy!
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