Name: Hearty Vegetarian Stew with Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 4 medium potatoes, peeled and cut into 2-inch pieces; 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes; 1 (15 ounce) can garbanzo beans, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 2 cups vegetable broth; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons grated lime zest; 1.75 cups water; 1 (10 ounce) package dry couscous; salt to taste; 1 tablespoon salted butter; 6 tablespoons chopped fresh cilantro, divided; 6 tablespoons chopped fresh mint, divided; 6 tablespoons plain yogurt; 6 lime wedges

Hearty Vegetarian Stew with Couscous

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This stew is a very tasty, easy-to-make vegetarian dish that could also easily be combined with lots of different meats or fish.

Recipe by martvangee

Published on August 23, 2012

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hrs

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
4 medium potatoes, peeled and cut into 2-inch pieces
1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
2 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons grated lime zest
1 ¾ cups water
1 (10 ounce) package dry couscous
salt to taste
1 tablespoon salted butter
6 tablespoons chopped fresh cilantro, divided
6 tablespoons chopped fresh mint, divided
6 tablespoons plain yogurt
6 lime wedges

Directions

Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

Cook's Notes:

This recipe goes really well with merguez sausages or grilled fish and meat. You can add the juice from the baked meat to the couscous instead of butter.

If you'd like to speed up the first step, cook the potatoes and squash separately in water for 5 to 8 minutes. Drain them before adding them to the pot.

Nutrition Facts (per serving)

465	Calories
6g	Fat
89g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 465
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 7mg	2%
Sodium 441mg	19%
Total Carbohydrate 89g	32%
Dietary Fiber 11g	39%
Total Sugars 7g
Protein 14g
Vitamin C 55mg	277%
Calcium 153mg	12%
Iron 5mg	28%
Potassium 1191mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.