Moroccan Seven Vegetable Stew
A North-African delight. Its versatile set of vegetables work for any season.


2 Tb olive oil
1 large onion
1 red bell pepper, cut into 1" squares
2 tsp salt (we left this out, but should use a little bit)
1 cinnamon stick (1 tsp or more)
6-8 threads saffron (we left this out)
2 tsp paprika
1 tsp turmeric
1/2 tsp cumin
2 qts veggie broth (we used 1.5 qts)
1 28-oz can tomatoes
2 medium carrots, in 1" squares
1 large turnip, in 1" squares
1 cup diced, uncooked pumpkin
1 med zucchini, in 1" pieces
1 cup raisins
1 15-oz can chickpeas
1 box cous-cous (we used 2 cups)
optional vegetable substitutes: yam, sweet potato, fava beans, lima beans, hot pepper, squash, cabbage


In a large soup pot, heat olive oil, onion, red pepper, and spices.

Add stock and tomatoes and bring to a boil.

Add carrots, turnips, and pumpkin, and simmer another 15 mins.

Make cous-cous according to directions (2 parts water to one part cous-cous).

Add zucchini, raisins, and chick peas, and simmer another 20-30 mins until zucchini are tender.

Adjust seasoning to taste, incl. salt and pepper.

Ladle stew over cous cous and enjoy.




Whole Foods pamphlet