Vegetable Bean Stew With Couscous Recipe

Name: Vegetable Bean Stew With Couscous Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. salad oil; 1 lg. onion, finely minced; 1 lg. red bell pepper, seeded, minced; 1 lg. green bell pepper, seeded, minced; 1 teaspoon grnd coriander; 1/2 teaspoon cinnamon; 2 med. size sweet potatoes, peeled, cut into 1/2 inch chunks; 2 lg. tomatoes, peeled, minced; 1/4 c. water; 1 tbsp. lemon juice; 1 teaspoon saffron threads; 2 c. cooked, liquid removed garbanzo beans (or possibly a 15 ounce. can garbanzo beans, liquid removed); 1/3 c. olive or possibly salad oil; 2 1/2 teaspoon cayenne pepper; 1 1/2 teaspoon cumin; 1 garlic clove, chopped or possibly pressed; 1 med. size zucchini, minced; 4 c. warm, cooked couscous

Servings: persons

1/4 c. salad oil
1 lg. onion, finely minced
1 lg. red bell pepper, seeded, minced
1 lg. green bell pepper, seeded, minced
1 teaspoon grnd coriander
1/2 teaspoon cinnamon
2 med. size sweet potatoes, peeled, cut into 1/2 inch chunks
2 lg. tomatoes, peeled, minced
1/4 c. water
1 tbsp. lemon juice
1 teaspoon saffron threads
2 c. cooked, liquid removed garbanzo beans (or possibly a 15 ounce. can garbanzo beans, liquid removed)
1/3 c. olive or possibly salad oil
2 1/2 teaspoon cayenne pepper
1 1/2 teaspoon cumin
1 garlic clove, chopped or possibly pressed
1 med. size zucchini, minced
4 c. warm, cooked couscous

1
Heat oil in a 5 qt kettle over medium heat; add in onion, bell peppers, coriander and cinnamon; cook, stirring occasionally, till onion is soft, about 5 min.
2
Stir in sweet potatoes and cook, stirring often, for 2 min.
3
Add in tomatoes, water, lemon juice, saffron and garbanzo beans.
4
Season to taste with salt.
5
Cover, reduce heat and simmer for 15 more min.
6
Meanwhile, prepare warm pepper sauce by combining extra virgin olive oil, cayenne pepper, cumin, garlic and 1/4 tsp.
7
salt in a small saucepan.
8
Cook over medium heat, stirring constantly, till ingredients are well blended (5 minute).
9
Keep hot or possibly cold to room temperature.
10
Mix zucchini into potato mix and cook, covered, till sweet potatoes are tender, about 5 min.
11
Add in more salt if you like.
12
To serve, spread couscous (prepared according to directions on package) around the edge of a deep platter and spoon the vegetables into the center.
13
Pass the warm pepper sauce at the table.

591

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: 1/4 c. salad oil, 1 lg. onion, finely minced, 1 lg. red bell pepper, seeded, minced, 1 lg. green bell pepper, seeded, minced, and more.

Yes, Vegetable Bean Stew With Couscous Recipe 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!