Vegetable Stew with Couscous Recipe

Name: Vegetable Stew with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes; 1 medium onion, cut into 6 wedges; 1 cup water; 2/3 cup couscous; 2 teaspoons minced fresh parsley leaves; 1/2 pound mushrooms, halved; 1 cup low-salt chicken broth or vegetable broth; 1/4 cup apple cider or juice; 2 teaspoons all-purpose flour; 1/4 cup raisins; 1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)

Servings: persons

1 tablespoon olive oil
1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes
1 medium onion, cut into 6 wedges
1 cup water
2/3 cup couscous
2 teaspoons minced fresh parsley leaves
1/2 pound mushrooms, halved
1 cup low-salt chicken broth or vegetable broth
1/4 cup apple cider or juice
2 teaspoons all-purpose flour
1/4 cup raisins
1/4 pound mustard greens or Swiss chard, stems and center ribs discarded and greens washed, spun dry, and coarsely chopped (about 2 cups)

1
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes.
2
Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.
3
While squash mixture is cooking, in a small saucepan bring water to a boil.
4
Stir in couscous and let stand, covered, off heat 5 minutes.
5
Stir in parsley and salt to taste and keep warm, covered.
6
Add mushrooms to squash mixture and saute over moderately high heat, stirring occasionally, until mushrooms are golden.
7
In a large measuring cup stir together broth, cider or juice, and flour.
8
Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes.
9
Place mustard greens or chard on top of stew and add salt to taste.
10
Simmer stew, covered, 1 minute, or until greens are wilted.
11
Serve stew with couscous.

297

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch cubes, 1 medium onion, cut into 6 wedges, 1 cup water, and more.

Yes, 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.

Vegetable Stew with Couscous

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