Sara Lewis’s – Moroccan Seven Vegetable Stew

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Moroccan Seven Vegetable Stew

This recipe full of the tastes of Morocco and will suit vegetarian and meat eaters alike. The recipe comes from a great book by Sara Lewis which is full of Slow Cooker meals that can easily be adapted for the thermal cooker.

Cook Book details:

Title: Slow Cooker 500 Recipes Author: Sara Lewis Publisher: Octopus Publishing Group Ltd 2015 Obtain it from :


  • 2 tbsp Rapeseed oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 300g swede, diced
  • 1 red pepper cored, deseeded and chopped
  • 3 cloves garlic, finely chopped
  • 200g frozen broad beans
  • 400g tin chopped tomatoes
  • 3 tsp harissa
  • 1 tsp ground turmeric
  • 2 cm piece of fresh root ginger, peeled and finely chopped
  • 300ml vegetable stock
  • 125g okra, thickly sliced
  • 200g couscous
  • 320ml boiling water
  • To garnish
  • juice of 1 lemon
  • mint leaves, torn


  1. Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  2. Add the carrots, swede, red pepper, garlic, beans and tomatoes.
  3. Mix in the harissa, turmeric and ginger.
  4. Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  5. If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
  6. Add the couscous to the top pot and pour in the boiling water.
  7. Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  8. Shut the lid and leave to cook without power for 2 to 3 hours.
  9. Before serving add the juice of the lemon to the stew.
  10. Once served garnish with some torn leaves of mint.