Dana Slatkin

Moroccan Tofu Stew with Whole Wheat Couscous (Vegan)

Moroccan Veggie StewMay is the time of year my stove gets its last workout for a while. Once summer rolls around, I find myself preparing more salads and firing up the gill rather than the burners.

But before I give the range a rest, I thought I would share with you one last stew — and it’s a goodie. If you haven’t implemented Meatless Mondays yet in your house, this is a perfect recipe with which to kick it off. With a compelling blend of Moroccan spices, sweet raisins and plenty of colorful veggies, it’s a meal in one, lovely to serve in ceramic bowls or a bright tagine.

Don’t be dissuaded by all the slicing — it’s a snap with a sturdy peeler (I love this one) and a handy V-blade Slicer (OXO makes a sleek one that’s a cinch to clean.)

If you’re intrigued, you’ll want to stock your pantry with ras el hanout, Morocco’s answer to garam masala. You can easily make your own (I like this salt-free recipe) or purchase it online (try this organic blend). If you prefer, replace the tofu with fish or chicken; just make sure to brown them separately before adding them to the stew.

No matter how you slice it, it’s a keeper of a stew. Which is why I’m not sprinting for summer just yet.

More ideas for Meatless Mondays!

Photo credit: Blake Slatkin

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Comments

  1. Nicole @The Giving Table says:

    Is this what you brought to the food writing workshop? Although Dianne would not approve of this word, it really was delicious!

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