Sweet vs. Savory: Moroccan Stew

Posted on April 11, 2010


Sometimes I like to season the same dish different ways.  My palate gets bored easily, but it can be hard to come up with a new thing for dinner every single night.  My hack?  Making a sweet version of a savory dish, or vice versa. These recipes each serve 4.

Ingredients for both versions:

  • 1 box couscous
  • 1 lb chicken, cubed
  • 1 16 oz can chickpeas (garbanzo beans)
  • 1 16 oz can diced or stewed tomatoes
  • 1/2 tsp ginger
  • 1/2 tsp salt


  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 tsp sugar
  • 1/2 cup golden raisins
  • 1 butternut squash, cubed


  • 2 tsp turmeric
  • 1 zucchini
  • 1 yellow squash


  1. Add cubed chicken and stewed tomato to pan, and cook on medium.
  2. Add the seasonings to the pan, including raisins if desired.  You may find that you need to add water periodically to keep the food from drying out.
  3. If you’re making the sweet recipe, you will want to pre-cook the butternut squash in water in the microwave, covered, as it is a very hard vegetable!
  4. Add the squash (butternut, zuccini, yellow squash) to the mix, as well as the chickpeas.
  5. Prepare the couscous grain as directed on the packaging.

To serve:

Place a ring of couscous grain on the plate, and serve the stew in the center of the ring.  This is the traditional way to serve it, and very practical for eating it!

Vegetarian version:

Leave out the chicken.  Chickpeas are a great source of protein.  Add 1-2 carrots, thickly sliced, to adjust for the volume change.

Sweet Morrocan stew

Savory Morrocan stew