This hearty vegetable stew, chock full of winter vegetables like leeks, turnips, onion, and butternut squash, is perfect for chilly nights.

Martha Rose Shulman
Recipe by Cooking Light April 2004

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Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

381 calories; calories from fat 18%; fat 7.6g; saturated fat 3g; mono fat 3.1g; poly fat 0.9g; protein 13.7g; carbohydrates 66.1g; fiber 9.3g; cholesterol 8mg; iron 3.3mg; sodium 833mg; calcium 141mg.