Moroccan Summer Vegetable Stew
Servings: 4
Calories: 272kcal
Ingredients
- 1/4 cup low-sodium vegetable broth
- 1 red onion diced
- 2 medium carrots peeled and cut into 1/4 inch rounds
- 1 red bell pepper seeded and diced
- 2 zucchinis medium, diced
- 1 yellow squash diced
- 1 tbsp fresh ginger minced
- 1 clove garlic minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tbsp garam masala
- 1 teaspoon sea salt
- 2 roma tomatoes
- 1 box couscous
- 1/4 cup cilantro chopped
Instructions
- Saute the onion, bell pepper, and carrots in a large pan until the onion is translucent. Add the zucchini and cook until it begins to brown around the edges. Add the yellow squash, ginger and garlic and cook for two minutes.
- Add in the vegetable broth, coconut milk, garam masala (taste the broth and add more if desired), and salt and stir well to combine.
- Bring to a boil, then turn the heat down to simmer and cook for five minutes. Add the tomatoes and cook for another five minutes.
- Cook the couscous according to the package instructions. Fluff with a fork when done.
- Divide couscous between bowls, ladle the stew on top, and sprinkle the chopped cilantro.
Nutrition
Calories: 272kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Sodium: 1627mg | Potassium: 868mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7180IU | Vitamin C: 73.4mg | Calcium: 60mg | Iron: 4.1mg
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