HEARTY VEGETARIAN STEW WITH COUSCOUS
This stew is a very tasty, easy-to-make vegetarian dish that could also easily be combined with lots of different meats or fish.
Provided by martvangee
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
- Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
- Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
- Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 89.2 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 11 g, Protein 14 g, SaturatedFat 2 g, Sodium 441.3 mg, Sugar 7.1 g
MOROCCAN VEGETABLE STEW WITH COUSCOUS
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.
Provided by Annacia
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1
VEGETABLE COUSCOUS STEW
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
- Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.
Nutrition Facts : Calories 451 calorie, Fat 6.8 grams, SaturatedFat 0.9 grams, Carbohydrate 79 grams, Fiber 12 grams, Protein 20 grams
CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS
Make a superhealthy start to the week with this hearty and wholesome one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
- Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.
Nutrition Facts : Calories 347 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.2 milligram of sodium
VEGETABLE STEW WITH COUSCOUS
Categories Soup/Stew Vegetable Stew Vegetarian Raisin Butternut Squash Winter Healthy Vegan Chard Mustard Greens Couscous Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.
- While squash mixture is cooking, in a small saucepan bring water to a boil. Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered.
- Add mushrooms to squash mixture and sauté over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted.
- Serve stew with couscous.
BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS
Make and share this Butternut Squash and Chickpea Stew With Couscous recipe from Food.com.
Provided by dicentra
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
- Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
- Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
- Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
- Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.
Nutrition Facts : Calories 398, Fat 6.8, SaturatedFat 0.9, Sodium 466.1, Carbohydrate 70.8, Fiber 9.6, Sugar 1.4, Protein 13.5
HEARTY VEGETABLE STEW
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
Provided by Whisper
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
ROASTED VEGETABLE STEW WITH MOROCCAN COUSCOUS
Make and share this Roasted Vegetable Stew With Moroccan Couscous recipe from Food.com.
Provided by janem123
Categories Vegan
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450*.
- Coat a large baking sheet with cooking spray.
- Place the cut vegetables onto the baking sheet and drizzled with olive oil.
- Sprinkle with salt and pepper.
- Roast the vegetables for 20 minutes or until tender and golden brown.
- In a large saucepan, combine broth, tomatoes, cumin, and thyme. Bring to a boil.
- Stir in all but 2 cups of the roasted vegetables. Save remaining vegetables for another use. Reduce heat to medium and simmer for 5 minutes.
- Cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
- Remove stew from heat and stir in cilantro. Season to taste with salt and pepper.
- Spoon cooked coucous into shallow bowls and top with stew.
Nutrition Facts : Calories 478.6, Fat 10.2, SaturatedFat 1.6, Cholesterol 2.4, Sodium 1291.7, Carbohydrate 88.4, Fiber 14.9, Sugar 28.4, Protein 14.1
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