Winter Vegetable Stew Over Couscous Recipe

Name: Winter Vegetable Stew Over Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 1/2 ups water, divided; 4 cups vertically sliced onion; 2 cups thinly sliced leek; 1 1/2 cups (1/2-inch-thick) slices carrot; 3 cups (1-inch) cubed peeled turnips (about 1 pound); 1 bay leaf; 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds); 1 teaspoon ground cumin; 3/4 teaspoon ground red pepper; 1/2 teaspoon ground cinnamon; Dash of saffron; 4 garlic cloves, mince; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained; 6 cups chopped Swiss chard (about 12 ounces); 1/2 cup chopped cilantro; 2 1/2 teaspoons salt, divided; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice; 3 cups uncooked couscous; 2 tablespoons extravirgin olive oil; 1 1/2 cups (6 ounces) crumbled goat or feta cheese

Servings: persons

11 1/2 ups water, divided
4 cups vertically sliced onion
2 cups thinly sliced leek
1 1/2 cups (1/2-inch-thick) slices carrot
3 cups (1-inch) cubed peeled turnips (about 1 pound)
1 bay leaf
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
Dash of saffron
4 garlic cloves, mince
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups chopped Swiss chard (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups (6 ounces) crumbled goat or feta cheese

1
Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.
2
Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.
3
Prepare the couscous as the vegetable mixture simmers. Try serving with harissa, a Tunisian hot sauce found in Middle Eastern markets and large grocery stores.

2203

kcal

Calories

207

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 21 ingredients. The key ingredients include: 11 1/2 ups water, divided, 4 cups vertically sliced onion, 2 cups thinly sliced leek, 1 1/2 cups (1/2-inch-thick) slices carrot, and more.

Yes, Winter Vegetable Stew Over 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.

Winter Vegetable Stew Over Couscous

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