COUSCOUS STEW RECIPES

TRADITIONAL VEGETABLE STEW FOR COUSCOUS RECIPE | ALLRECIPES

Traditional Vegetable Stew for Couscous Recipe | Allrecipes image

This is one of our family staples. It's very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of instant whole-meal couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, lima beans, oyster mushrooms, etc.

Provided by elisheva h

Categories Soups, Stews and Chili Recipes Stews

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 onion, sliced
½ red bell pepper, sliced
1 leek, cut into thick wedges
6 carrots, cut into thick wedges
4 potatoes, halved
1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
2 zucchinis, cut into thick wedges
1 Jerusalem artichoke, sliced
4 cups water
10 saffron threads
½ cup red lentils
½ cup cooked chickpeas
½ cup frozen broad beans
½ cup frozen peas
2 teaspoons salt
1 pinch ground black pepper, or to taste

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

Nutrition Facts : Calories 312.7 calories, CarbohydrateContent 57.3 g, FatContent 5.5 g, FiberContent 13.3 g, ProteinContent 11.3 g, SaturatedFatContent 0.8 g, SodiumContent 926.2 mg, SugarContent 8.8 g

MOROCCAN VEGETABLE STEW WITH COUSCOUS RECIPE - FOOD.COM

Moroccan Vegetable Stew With Couscous Recipe - Food.com image

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

Steps:

In a nonstick skillet, heat oil over medium high heat.
Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
Stir cilantro into stew.
Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, FatContent 5.3, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 878.9, CarbohydrateContent 89.9, FiberContent 12.8, SugarContent 10.2, ProteinContent 14.1

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