Winter Vegetable Stew over Couscous

Winter Vegetable Stew over Couscous Recipe
Photo: Karry Hosford
This hearty vegetable stew, chock full of winter vegetables like leeks, turnips, onion, and butternut squash, is perfect for chilly nights.


10 servings (serving size: 3/4 cup couscous, about 1 cup vegetable mixture, and about 2 1/2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 18 %
Fat 7.6 g
Satfat 3 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 13.7 g
Carbohydrate 66.1 g
Fiber 9.3 g
Cholesterol 8 mg
Iron 3.3 mg
Sodium 833 mg
Calcium 141 mg


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


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.

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.


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.

Martha Rose Shulman,

Cooking Light

April 2004
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