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.

Yield:

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

Recipe from

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

Ingredients

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

Preparation

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.

Note:

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,

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note