Vegetable Garbanzo Stew With Couscous

Vegetable Garbanzo Stew with Couscous
15
1 Review
This hearty vegetable-based stew is served over quick-cooking couscous.
15 min
Prep Time
45 min
Total Time
6 servings

Ingredients

Stew

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

Couscous

1 1/2 cups
water
1 1/2 teaspoons
instant chicken bouillon granules
1/8 teaspoon
pepper
1 cup
uncooked couscous

Directions

  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. 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. 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. Spoon couscous onto serving platter. Serve stew over couscous.

Recipe Tips

Nutrition Facts (1 serving)

Calories
270
Cholesterol
5mg
Carbohydrates
52g
Protein
11g
Fat
3.5g
Sodium
780mg
Dietary Fiber
10g

Recipe Comments and Reviews

Rating

This recipe is good and my husband was very please with the flavor

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