Friday, May 11, 2012

Veggie Stew with Couscous

This is a great dish for a meatless night.  It's full of bold flavor and leaves you feeling satisfied.  The recipe is based off one I found in Madhur Jaffrey's wonderful book World Vegetarian.  I made a few changes to suit our taste buds and we were thrilled with the results.

Veggie Stew with Couscous  

1/4 onion diced
2 cloves garlic
1 zucchini or summer squash sliced then quartered
1 1/2 -2 cups butternut squash cubed
1 jalapeno pepper
1 28 oz can diced tomatoes
1 15 oz can vegetable broth
1 15 oz can chickpeas
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground paprika
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 cinnamon stick, 1-2 inches
3 T golden raisins
1 T agave nectar or honey
1 bunch fresh parsley finely chopped
olive oil
salt to taste
1 box instant couscous

In a large pot heat olive oil over medium heat.  Saute onions and zucchini until onions are translucent.  Add garlic and cook about 2 minutes until fragrant.  Add tomatoes, broth, butternut squash, jalapeno pepper, chickpeas, raisins and spices.  Simmer about 15-20 minutes or until butternut squash is tender and sauce thickens a little.  Add desired amount of salt.  (I used about 1/2 tsp)  Add agave nectar and parsley.  Let simmer over low until couscous is finished.

In a separate saucepan make instant couscous according to directions on the box.

Serve stew over couscous and enjoy!

Kathy :)  


  1. Yay!! I've got this book! And this is so one of my fave recipes!! Yay! Take care

  2. Looks really delicious, but you left out one important food group - BACON! After all, pigs are vegetarian. Glad to see some action on this site again. Keep on exploring new tastes. I recently set a goal to get out of the comfort food zone. I try to make a minimum of three to five new recipes and use one or two new ingredients each month. Then I can fill in the rest of the month with the old familiar recipes. :)