traditional-vegetable-stew-for-couscous

Traditional Vegetable Stew for Couscous

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
elisheva h
Recipe by  elisheva h

“This is one of our family staples. It's very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of instant whole-meal couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, lima beans, oyster mushrooms, etc.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
  2. Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
  3. Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

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Reviews (2)

Rate This Recipe
April's Kitchen
12

April's Kitchen

It was good. I personally don't like peppers. But it has nice flavor!

ming
7

ming

A tad bland. I added a peanut sauce at the end. 1/3 cup peanut butter dissolved in 1/3 cup boiling water with some chopped garlic and chopped ginger added for extra flavor. One can further dilute the peanut butter mixture if desired. Mmmmm was the result IMHO!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 57.3 g
  • 18%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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