Couscous and Vegetable Stew

• 1 large onion, chopped
• 1/2 cup vegetable stock
• 1/2 tablespoon turmeric
• 1/4 tablespoon cayenne
• 3-4 whole cloves
• Salt and black pepper to taste
• 1 small can tomato paste
• 3 medium zucchini, roughly chopped
• 4 small yellow squash, roughly chopped
• 3 medium carrots, roughly chopped
• 4 medium potatoes with skins, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 (15-oz.) can garbanzo beans
• 1 cup couscous

Method

Saute onion in vegetable stock in large saute pan over medium low heat. Cook until onion is soft and translucent.

Add all spices, going light with the salt and pepper which can be adjusted at the end of cooking.  Cook for 3 - 4 minutes, stirring while mixture cooks.  Stir in tomato paste, and cook for 2 more minutes.

Stir in vegetables. Add water just to cover. Bring to a boil.  When boiling, immediately reduce heat so mixture sustains an active simmer.  Cook, covered, for 30 to 45 minutes, stirring occasionally. 

Add garbanzo beans about 5 minutes before finish just to heat them thoroughly and allow them to absorb some of the flavors. 

Bring two cups water to boil.  When boiling, stir in couscous and turn off heat.  Cover immediately and let sit for five minutes. DO NOT LIFT LID.  After five minutes, remove lid, fluff the couscous and transfer to a serving bowl.

Remove cloves from stew and pour over the couscous. 

Serves 4 - 6

Contributor: Donna Hines         back to zucchini article - more recipes       

 

top of page