Vegetable stew with mushrooms and couscous
Description
The recipe won't take much time. This Moroccan vegetable stew with mushrooms and couscous is rich and spicy, like all Eastern dishes. Although meat is rarely omitted in Eastern cuisine, this dish is an exception. It's perfect for vegetarians—mushrooms and chickpeas are an excellent source of protein. Simple to prepare, the flavor is so delicious that you won't even miss the meat. You don't have to travel to Morocco to try it—I'll share the recipe with you. Serve hot.
Instructions
- 1
Step 1
Pour 500 grams of water into a saucepan, bring to a boil, and add the couscous.
- 2
Step 2
Bring to a boil, add salt, and cover with a lid. Simmer for 5-7 minutes and add butter.
- 3
Step 3
Wash the vegetables and cut them into large pieces. In a deep saucepan, sauté carrots and celery in vegetable oil. Add all the spices and crushed tomatoes. Pour in the broth and simmer for 20 minutes.
- 4
Step 4
Add the sugar, mushrooms, and zucchini, and simmer for another 20–25 minutes.
- 5
Step 5
Then add canned or previously prepared chickpeas and simmer for another 5-7 minutes.
- 6
Step 6
Serve the stew with couscous, sprinkled with finely chopped cilantro.