Vegetable Garbanzo Stew With Couscous
15 min
45 min



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.


3.5Fat (mg)
5Cholesterol (mg)
780Sodium (mg)
52Carbohydrates (g)
10Dietary Fiber
11Protein (g)


Explore reviews from
our online community

  June 07, 2012

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

— says Martha L.
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