This Moroccan Lentil Stew with Couscous is slowly simmered to an aromatic and comforting meal! It will warm you up on cold days in no time. Paired with a slice of homemade bread you'll have a perfect meal. A healthy plant based meal simmered in a Moroccan-inspired spices. Including cumin, ginger, cinnamon, and coriander.
The recipe in a nutshell
- Vegan (eggless and dairy-free)
- Whole foods plant based
- Hearty, warming and comforting
- Simple and easy to make
- One pot recipe making clean up so easy
- Perfect for meal prep
- Rich in spices and flavor
- Great with a grainy bread on the side
Facts on couscous
Once considered a North African delicacy, now eaten all over the world! This affordable, light and fluffy "grain" is a great plant based protein source, and it is really easy to prepare.
Moroccan Couscous contains around 2 grams of fiber and 6 grams of protein per cup. Making it an excellent plant based source of fiber, protein and many other nutrients. By the way it can be added to salads, served as a side dish with vegetables, or be added to a stew! Couscous tends to take on the flavor of other ingredients, making it widely useful.
In this recipe, warming spices bring out the best flavors in the couscous. Plus this stew makes preparing dinner a little less daunting, because it is super simple and all made in one pot!
Store in an air tight container in fridge for up to 4 days.
How to freeze
Freeze any surplus leftovers in a feezer safe container for up to 3 months. Label with date of freezing. Thaw in fridge over night, or gently heat up to thaw.
More vegan meals
Looking for more meal ideas? Check out this delicious and gluten free mediterranean vegetable stew. Or try these indulgent Hawaiian vegan meatball subs. So delicious and comforting! If you want more inspiration browse our recipe page.
Moroccan Lentil Stew with Couscous (vegan)
- big pot or dutch oven (5 litres)
- 1 cup dried red lentils
- 1 cup moroccan style couscous
- 1 ½ cup fresh parsley, flat leafed (around 10g)
- 2 cloves of Garlic, minced
- 1 red onion, chopped
- 3 carros
- 4 cups low sodium vegetable broth, and some more for sautéing
- 4 tablespoon freshly squeezed lemon juice
- 2 cans of dices tomatoes (14 oz cans)
Moroccan style seasoning
- 2 teaspoon ground cumin
- 1 teaspoon 1 paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- use salt and black pepper to taste, if needed
- Measure your lentils, couscous, parsley, lemon juice and vegetable broth. Wash and cut vegetables. In a small bowl mix all dry seasonings together. Set everything aside until you need it.
- Heat up some vegetable broth in your pot or dutch oven on medium high heat. As soon as the broth is hot sauté your onion for 2 minutes. Then add carrots and garlic and sauté for another one to two minutes.
- Add more vegetable broth, lentils and couscous. Bring to a boil. Add half of your fresh parsley and let everything simmer covered for 20 minutes. Check on it occasionally. If it gets to dry in your pot add some more water.
- After 20 minutes of simmering add diced tomatoes, lemon juice and spice mixe. Simmer for another 25 minutes covered.
- Shortly before finishing with cooking add the rest of your fresh parsley and stir it in gently. Taste and flavor it with salt and pepper, if needed. Serve hot, optional with some grainy bread on the side.
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