Curried Vegetable Stew With Couscous Recipe

Name: Curried Vegetable Stew With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon curry powder; ¼ teaspoon ground allspice; ¼ teaspoon ground cinnamon; ¾ teaspoon salt; ¼ teaspoon fresh ground pepper; 1 ¼ cups water; 3 tablespoons olive oil; ½ cup onion, chopped; 1 tablespoon garlic, chopped; 1 tablespoon fresh cilantro, chopped; 1 head cauliflower, cut into florets; 2 zucchini, diced; 1 cup green beans, cut into 1/2-inch diagonal pieces; 1 cup canned chick-peas, drained and rinsed; 1 cup fresh tomato, diced; cooked couscous

Servings: persons

1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon fresh ground pepper
1 ¼ cups water
3 tablespoons olive oil
½ cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon fresh cilantro, chopped
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chick-peas, drained and rinsed
1 cup fresh tomato, diced
cooked couscous

1
Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth.
2
Set aside.
3
Heat olive oil in a large skillet over medium heat.
4
Add onion, garlic, cilantro, and spice mixture.
5
Cook, stirring, 1 minute, or until onion begins to soften.
6
Add cauliflower, zucchini, and green beans; cook 2 minutes.
7
Add 1 cup plus 2 tablespoons water; bring to a boil.
8
Simmer, covered, for 5 minutes, or until vegetables are just tender.
9
Stir in chickpeas and tomatoes; simmer 5 minutes more.
10
Serve with couscous, if desired.
11
Nutrition facts per serving (without couscous): 205 calories, 7g protein, 21g carbohydrate, 12g fat (1.5g saturated), 6g fiber.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon curry powder, ¼ teaspoon ground allspice, and more.

Yes, Curried Vegetable Stew With Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Vegetable Stew With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions