Moroccan Tomato Chickpea & Olive Stew

Moroccan Tomato Chickpea & Olive Stew

Truly a Bucha Family favorite! Great for those cooler nights in the summer. This dish was inspired by a chicken based stew, but I replaced the chicken with quorn cutlets (available at your local supermarket). The combination of spices and the added lemon zest really send this one over the top!

Servings: 4 to 6Prep time: 0:15Total time: 0:40

Ingredients • 2 tablespoons olive oil• 1 large onion , chopped• 3 garlic cloves , minced• 1/2 cup fresh cilantro , plus• 1 tablespoon chopped fresh cilantro• 3 cups vegetable broth• 1 can chick-peas , rinsed and drained• 2 cups diced tomatoes (canned is fine)• 1/2 cup pitted kalamata olive• ½ teaspoon thyme1/2 teaspoon paprika• salt• fresh ground pepper• 4 cooked Quorn "chicken" cutlets• 2 teaspoons freshly grated lemons, zest of• 1 cup couscous

Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantro until soft. 


Add broth, chickpeas, tomatoes, olives, thyme, paprika, and salt and pepper to taste. Bring toa boil; lower heat and simmer 20 minutes. 


Meanwhile, heat up quorn cutlets in EVO. Sprinkle with pepper, cayenne, and add some of the juice from the simmering stew to the pan. Heat for about 12 minutes, or until browned.Then chop up into cubes. 


Add Quorn cubes to stew and simmer 5 minutes longer. Remove from heat; stir in zest and 1tbsp cilantro.


Meanwhile, prepare the cous cous. Bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.