Vegetable Stew And Couscous

Qty	Unit	Ingredient
2	tablespoons	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1	large	Yellow onion » chopped
6	cloves	Garlic » minced	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
2	medium	Red potatoes » diced
1	cup	Carrots » diced	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
2	teaspoons	Ground Cardamom
1	medium	Zucchini	Zucchini Zucchini pronounced 'zoo-KEE-nee' also known as courgette, is a type of summer squash that can range in color from deep green to yellow. It has a mild flavor, slightly sweet and slightly bitter, Read more...
1	medium	Yellow squash
1/2	small	Cauliflower florets
2	teaspoons	Curry powder
1	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
1	teaspoon	Cayenne Pepper » ground	Cayenne Pepper Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana. They're long, thin, and often red when mature. Read more...
1/2	cup	Raisins
16	ounce	Tomato » can, diced
15	ounce	Tomato sauce » can
2	tablespoons	Honey	Honey Honey - pronounced 'HUHN-ee' is a sweet substance produced by bees from the nectar of flowers. It's a natural sweetener that has been used for thousands of years, not just for its sweetness Read more...
15	ounce	Garbanzo beans » can
6	cups	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
3	cups	Couscous » uncooked
1/2	cup	Dried figs » coarsely chopped
1/3	cup	Almonds » sliced	Almonds Almonds - pronounced 'ALL-munds' are the edible seeds from the fruit of the almond tree. Despite being commonly referred to as nuts, almonds are actually seeds inside the hard shell of the almond Read more...
1	pint	Yogurt » for garnish
1	bunch	Mint » chopped, for garnish

Prep Time	Process Time	Overall Time
45 Minutes	30 Minutes	1 hour 15 minutes

Directions:

- Cut the zucchini in half lengthwise and slice.
- Cut the yellow squash in half moons.

1. In a heavy stockpot, heat the olive oil to shimmering.

2. Add the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant.

3. Add the zucchini, yellow squash, cauliflower, curry powder, salt, black pepper, and cayenne and stir.

4. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans.

5. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry.

6. During the last 5 minutes; stir the figs and almonds into the stew.

7. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous.

8. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes.

9. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center.

10. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint.

11. Serve the remaining yogurt on the side.

Submitted by Youssef E. | May 8th, 2024 See all of Youssef E.'s Recipes.

this Recipe

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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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@Mathieu B. \| October 31st, 2024
Absolutely delicious! The combination of flavors is outstanding. A definite winner in my book. I gave it a 5

@Fatima E. \| August 10th, 2024
Delicious and nutritious recipe! Loved indulging in the unique taste of this flavorful dish. Thanks for the recipe! I gave it a 4

@Mary H. \| June 9th, 2024
Good recipe, but I found it a bit too spicy for my taste. Maybe reduce the amount of cayenne pepper next time. I gave it a 2

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