Vegetable Garbanzo Stew with Couscous
This hearty vegetable-based stew is served over quick-cooking couscous.
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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 parsley1
2 medium red bell pepper, cut into 1-inch pieces2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can garbanzo beans, rinsed, drained
1
2 teaspoon salt1
8 teaspoon crushed red pepper flakes1 cup frozen peas
1 small (1 cup) zucchini, sliced 1/4-inch
Couscous
1 1
2 cups water1 1
2 teaspoons instant chicken bouillon granules1
8 teaspoon pepper1 cup uncooked couscous
How to make
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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.
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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.
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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.
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STEP 4
Spoon couscous onto serving platter. Serve stew over couscous.
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