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 Summary

40 mins
1 hr
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

465 calories; protein 14g; carbohydrates 89.2g; fat 6.2g; cholesterol 7.1mg; sodium 441.3mg. Full Nutrition