Couscous Moroccan Stew

Cooking Recipes Catalogue

There are lot's of vegetables in this stew flavored with cinnamon, coriander, and cumin. Served over couscous, and garnished with fresh mint.

INGREDIENTS (for 6 servings):


  • In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
  • Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.