Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A flavorful stew sets the tone for a warm and cozy night in. Pair this one-dish dinner with a crisp pour of wine or a glass of iced tea.

Recipe by Cooking Light January 2000


Credit: Randy Mayor

Recipe Summary

6 servings (serving size: 1 cup stew and 1/2 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.

  • While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  • Serve the stew over couscous.

Nutrition Facts

344 calories; calories from fat 14%; fat 5.4g; saturated fat 0.7g; mono fat 1.5g; poly fat 2.4g; protein 15g; carbohydrates 62.3g; fiber 5.7g; iron 4.5mg; sodium 487mg; calcium 95mg.