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 :)
Yum!
ReplyDeleteYay!! I've got this book! And this is so one of my fave recipes!! Yay! Take care
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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. :)
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