Winter Vegetable Stew over Couscous

4 Reviews
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Photo: Karry Hosford
Yield
10 servings (serving size: 3/4 cup couscous, about 1 cup vegetable mixture, and about 2 1/2 tablespoons cheese)
By Martha Rose Shulman
April 2004
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 381
  • Caloriesfromfat 18%
  • Fat 7.6g
  • Satfat 3g
  • Monofat 3.1g
  • Polyfat 0.9g
  • Protein 13.7g
  • Carbohydrate 66.1g
  • Fiber 9.3g
  • Cholesterol 8mg
  • Iron 3.3mg
  • Sodium 833mg
  • Calcium 141mg

How to Make It

Step 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.

Step 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.

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.

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Ratings & Reviews

Sue369's Review

allisonjessee
February 15, 2012
Not a well liked meal at my home. The only good point was how nutritious it was. The looks were very displeasing to my children. The following night, I added noodles, tomatoes and more cheese to the left overs. My husband and I thought this was much better. My kids were still dis-satisfied.

mollydollyk's Review

mollydollyk
December 03, 2011
This was a pretty good recipe. The veggies are all in season together which makes it feel healthy and fresh, I had most them come in my organic delivery this week. The spices add a nice holiday smell. I sprinkled a little more cinnamon and cumin over the finished dish along with the cheese, which boosted the flavor. I also increased the amount of garlic, but skipped the saffron as I didn’t have that on hand.

allisonjessee's Review

Sue369
March 13, 2011
We followed this recipe exactly, and we thought it was just okay. Nothing wrong with it, but not something that we'll probably make it again. I did like how many vegetables were in there, but there was a good amount of chopping.

MollySimon's Review

MollySimon
January 01, 2009
This recipe was so satisfying. I had it simmering on the stove during an open house and people ate it all day long. I skipped the cheese but followed the rest as written. I had never used a lot of these ingredients before -- chard, turnips, leeks -- but once you get past all the chopping it's pretty easy. Yummy, and we have leftovers to eat ourselves!