Stew doesn’t need to be thick, meaty, and time-consuming; instead it can be packed with vegetables, healthy, and an easy weeknight meal. Just sauté some onion and garlic with spices, add harissa and root vegetables, and cook for about 45 minutes to infuse all of the flavors and cook the vegetables through. Sweet raisins, honey, and tangy preserved lemons balance things out in this Moroccan-inspired, one-pot, vegetarian dish. Serve it over couscous and top with crunchy almonds and fresh cilantro.
What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores and online, or make your own.
Harissa is Tunisian spice paste that ranges in consistency from smooth to slightly chunky and from fiery hot to mild. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own.
This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...