Vegetable Garbanzo Stew With Couscous
This hearty vegetarian stew is served over quick-cooking couscous.
1 medium (2 cups) butternut squash, peeled, cubed 1/2 inch
1 medium onion, cut into 8 wedges
1 teaspoon finely chopped fresh garlic
1/4 cup chopped fresh parsley
1/2 medium red bell pepper, cut into 1-inch pieces
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 (15-ounce) can garbanzo beans, rinsed, drained
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 cup frozen peas
1 small (1 cup) zucchini, sliced 1/4 inch
1 1/2 cups water
1 1/2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
1 cup uncooked couscous
Melt butter in 4-quart saucepan until sizzling; add squash, onion and garlic. Cook over medium-high heat, stirring constantly, 4-5 minutes or until onion is crisply tender. Add all remaining stew ingredients except peas and zucchini; continue cooking 3-5 minutes or until mixture just comes to a boil.
Reduce heat to medium. Cover; cook, stirring occasionally, 12 minutes. Uncover; add peas and zucchini. Continue cooking, stirring occasionally, 6-8 minutes or until vegetables are tender and liquid is reduced .
Meanwhile, combine water, bouillon granules and pepper in 2-quart saucepan. Cook over high heat 4-5 minutes or until mixture comes to a full boil. Remove from heat; stir in couscous. Cover; let stand 5 minutes or until liquid is absorbed.
To serve, spoon couscous onto serving platter. Serve stew over couscous.
Nutrition Facts (1 serving)
Dietary Fiber: 10g
Recipe #7260©1995Land O'Lakes, Inc.