Hearty Vegetarian Stew with Couscous

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

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
6 servings


  • 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


  1. 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.

  2. 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.

  3. Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.

  4. 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.

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