Vegetable Couscous Stew

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
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
Watch how to make this recipe.
  • 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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