Winter Vegetable Stew over Couscous

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 18%
  • Fat: 7.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.7g
  • Carbohydrate: 66.1g
  • Fiber: 9.3g
  • Cholesterol: 8mg
  • Iron: 3.3mg
  • Sodium: 833mg
  • Calcium: 141mg

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

  1. 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.
  2. 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.

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