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Moroccan Sweet Potato Stew

Prep: about 15 minutes | Cook: about 28 minutes | Servings: 6 1/2 cups or 4 main-dish servings

Ingredients

  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, crushed with press
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground allspice
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 to 14 1/2 ounces) reduced-sodium chicken broth (1 3/4 cups)
  • 1 cup no-salt-added garbanzo beans (chick peas), rinsed and drained
  • 1 large sweet potato (about 16 ounces), peeled and cut into 3/4-inch chunks
  • 2 small zucchini (about 6 ounces each), cut into 3/4-inch chunks
  • 1 cup whole-grain couscous
  • 1/4 cup loosely packed fresh mint leaves, chopped

Instructions

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and garlic; cook until onion is tender, stirring occasionally.
  3. Stir in curry powder, cumin, and allspice; cook 1 minute.
  4. Add tomatoes with their juice, broth, garbanzo beans, sweet potato, and zucchini; heat to boiling.
  5. Reduce heat to low; cover and simmer 15 minutes or until sweet potato is tender.
  6. Stir in couscous and mint; remove from heat.
  7. Cover and let stand 5 minutes.

Notes

Mediterranean Couscous Mix, Mediterranean Curry