Couscous with Vegetable Stew
Prep time
Cook time
Total time
Couscous can be prepared many different ways. Pairing fluffy couscous topped with a warm and flavorful vegetable stew is ideal on any cold day.
Recipe type: Very Vegetarian Lunches
Serves: 8 cups
  • 3 TB. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium zucchini, cut into cubes
  • 3 large carrots, peeled and sliced
  • 1 TB. minced garlic
  • 4 cups plain tomato sauce
  • 5 cups water
  • 1[1/2] tsp. salt
  • 1 tsp. seven spices
  • 1 tsp. paprika
  • [1/2] tsp. cayenne
  • [1/2] tsp. ground nutmeg
  • 1 tsp. fresh thyme
  • 1 (16-oz.) can chickpeas, drained
  • 1 large potato, peeled and cut into cubes
  • [1/4] cup fresh parsley, finely chopped
  • [1/4] cup fresh cilantro, finely chopped
  • 1 vegetable bouillon cube
  • 2 cups instant couscous
  1. In a large pot over medium heat, heat extra-virgin olive oil. Add yellow onion, and cook for 5 minutes.
  2. Add zucchini, carrots, and garlic, and cook for 5 minutes.
  3. Add tomato sauce, 2 cups water, salt, seven spices, paprika, cayenne, nutmeg, thyme, and chickpeas, and gently stir. Reduce heat to low, and cook for 10 minutes.
  4. Stir in potato, parsley, and cilantro, and cook for 5 minutes. Remove from heat.
  5. In medium saucepan over medium heat, bring 3 cups water and vegetable bouillon to a simmer. Add couscous, and cook for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Fluff couscous with a fork, cover, and set aside for 5 more minutes.
  6. To serve, spoon couscous onto a plate and top with 1 cup stew on top.
Tasty Tip
Couscous is a lot like pasta; it's a blank pallet that needs to be colored with flavor. Try pairing couscous with different sauces and stews and finding new favorite combinations.
Nutrition Information
Serving size: 1 cup Calories: 210 Fat: 6g Saturated fat: 1g Carbohydrates: 35g Sodium: 1,281mg Fiber: 6g Protein: 6g Cholesterol: 0mg



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