Yield
2 servings (serving size: 1 1/2 cups stew, 1 1/2 teaspoons green onions, and 1 1/2 teaspoons sour cream)

When you need something easy that uses items you already have, try this hearty stew. Dawn McGreevey keeps Israeli couscous in her pantry, so we've used it in place of more traditional white rice.

How to Make It

Step 1

Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion and couscous; cook 5 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Step 2

Add beans, chipotle chile, and tomatoes; cover and simmer 4 minutes or until the couscous is tender. Serve with green onions and sour cream.

Ratings & Reviews

danis421's Review

bubby427
December 15, 2014
N/A

KerrySS's Review

KerrySS
February 24, 2012
N/A

veryslowcook's Review

danis421
February 13, 2010
Very easy & quick. Convenient too, because almost no fresh ingredients are needed. I don't think the flavors really marry because of the quick cooking time. I'd make it again just for the convenience, but it's not something we'll ever crave.

bubby427's Review

Brewlady
June 16, 2009
Easy, fast, and delicious!

Brewlady's Review

veryslowcook
November 22, 2008
Delicious, quick and easy! Hit the spot on a cold day. Served with cornbread and a green salad.