Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- Coarse grained salt and cracked black pepper
- 1 teaspoon fresh thyme leaves
- 3 zucchini, cut into 3/4-inch cubes
- 3 yellow squash, cut into 3/4-inch cubes
- 1 pound mushrooms, cut into 3/4-inch cubes
- 1 clove garlic, minced
- 4 tomatoes, peeled and diced, or 1 (14-ounce) can diced tomatoes
- 3 cups chicken or vegetable stock
- 1 (19-ounce) can garbanzo beans
- 1/4 cup chopped parsley, plus 1 tablespoon
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh basil
- 2 cups couscous, prepared according to package instructions
- 1/2 cup raisins, soaked in boiling water for 5 minutes and drained
Directions
In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.
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By nhtm0218_9974458
houston, TX
on March 27, 2008
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First of, the recipe makes a ton. I cut the amount in half and still made a lot of soup. The vinegar give a nice sour taste. However to me the raisins do not go here. It's not my favorite.
By kikicollins1_82...
Oak Lawn, IL
on September 10, 2007
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This is the best stew I had in a very long time!!! I absolutely LOVED it and so did my husband. I opted to add 2 large chicken breasts which I cut up and cooked in the pot with the oil and then added the ingredients per the recipe. I also added about 1 tsp cajon seasoning to the chicken while it was cooking and another teaspoon to the stew once all the ingredients were added. Finally, I served it over the noodle like couscous rather than the grain type couscous. My mouth is watering just thinking about it! Definitely give it a shot!
By katebrandon_1800246
Birmingham, AL
on December 18, 2006
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This was really a hit with the whole family, even my 15-year-old brother who was skeptical at having "just vegetables" for dinner. No fresh thyme on hand, so I used herbes de provence, which were perfect. Served over cous cous, it's hearty, healthy and comforting. A keeper, for sure!
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