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Moroccan Vegetable Stew
Moroccan Vegetable Stew Pareve
Serves 4


1 tablespoon olive oil
2 medium carrots, cut into 1/4-inch-thick slices
1 butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes
1 onion, chopped
1 15-to-19 ounce can garbanzo beans, rinsed and drained
1 14 1/2 ounce can stewed tomatoes
1/2 cup pitted prunes, chopped (or substitute golden raisins)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped fresh cilantro or parsley


In nonstick stock pot heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.  Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label. Stir cilantro into stew. Spoon stew over couscous to serve.