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Vegetable Garbanzo Stew with Couscous
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1 tablespoon Land O Lakes® Butter

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 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can garbanzo beans, rinsed, drained

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes

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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Spoon couscous onto serving platter. Serve stew over couscous.

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