Traditional Vegetable Stew For Couscous Recipe

Name: Traditional Vegetable Stew For Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, sliced; 1/2 red bell pepper, sliced; 1 leek, cut into thick wedges; 6 carrots, cut into thick wedges; 4 potatoes, halved; 1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges; 2 zucchinis, cut into thick wedges; 1 Jerusalem artichoke, sliced (optional); 4 cups water; 10 saffron threads; 1/2 cup red lentils; 1/2 cup cooked chickpeas; 1/2 cup frozen broad beans; 1/2 cup frozen peas; 2 teaspoons salt; 1 pinch ground black pepper, or to taste

Servings: persons

2 tablespoons olive oil
1 onion, sliced
1/2 red bell pepper, sliced
1 leek, cut into thick wedges
6 carrots, cut into thick wedges
4 potatoes, halved
1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
2 zucchinis, cut into thick wedges
1 Jerusalem artichoke, sliced (optional)
4 cups water
10 saffron threads
1/2 cup red lentils
1/2 cup cooked chickpeas
1/2 cup frozen broad beans
1/2 cup frozen peas
2 teaspoons salt
1 pinch ground black pepper, or to taste

1
Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
2
Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
3
Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, sliced, 1/2 red bell pepper, sliced, 1 leek, cut into thick wedges, and more.

Yes, Traditional Vegetable Stew For 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.

Traditional Vegetable Stew For Couscous

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