To Morocco, in 45 Minutes

Sunday night. The wind was howling at a paralyzing 10°, and Monday morning was lurking just around the corner.

I craved an escape from my mid-winter slump, dreaming of jetting to some foreign milieu to soak up every sunbeam and feast on all exotic dishes therein. However, this was not a feasible option, and I settled instead on preparing a hearty stew inspired by my desire for a slice of the Mediterranean and the preserved lemons that had sat patiently in my fridge for the past month.

Although not quite a vacation, my kitchen did fill with the aroma of North African spices for a few hours, and somehow the week ahead no longer seemed quite as daunting.


Moroccan Stew with Preserved Lemons

This stew is not only easy; it’s also incredibly healthy. It's packed with iron, omega 3s, and protein, without any any help from meat or dairy. The brand of vegetable broth is crucial in developing the rich base- Imagine is best. Look forward to leftovers- it’s even better the next day.

⅓ cup olive oil
½ large white onion, chopped
2 large garlic cloves, minced
1 (16 oz) can “no salt added” diced tomatoes with juice
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
2 cups cauliflower florets (bite-size pieces)
2 ½ cups Imagine vegetable broth
2 small preserved lemons, chopped (about ¾ of a cup)
3 cups fresh baby spinach, stems removed
1 ½ cups garlic-marinated green olives, pitted and halved
1 can chickpeas, drained

1 cup Israeli couscous (cooked according to package directions)

For garnish:
Chopped flat-leaf parsley
Chopped, toasted cashews

Cook time: 45 min
Serves 4-5

. Heat olive oil over medium heat in large, heavy-bottom pot
. Add onion and sauté until translucent
. Add garlic and cook for 1-2 minutes, being careful not to let it brown
. Add canned tomatoes with juice, along with the cumin, coriander, and cinnamon
. Simmer for 5 minutes to let flavors meld
. Add cauliflower florets and cook for another 5 minutes, stirring frequently
. Add vegetable broth, preserved lemons, and olives; simmer for 15 minutes, stirring occasionally
. Begin cooking Israeli couscous, according to package directions
. Add baby spinach, olives, and chickpeas
. Cook for another 10-15 minutes until cauliflower is cooked through
. Serve in shallow bowls over couscous, garnishing with parsley and chopped cashews