Winter Vegetable Stew over Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This hearty vegetable stew, chock full of winter vegetables like leeks, turnips, onion, and butternut squash, is perfect for chilly nights. Ingredients:
11 1/2 ups water, divided |
4 cups vertically sliced onion |
2 cups thinly sliced leek |
1 1/2 cups (1/2-inch-thick) slices carrot |
3 cups (1-inch) cubed peeled turnips (about 1 pound) |
1 bay leaf |
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds) |
1 teaspoon ground cumin |
3/4 teaspoon ground red pepper |
1/2 teaspoon ground cinnamon |
dash of saffron |
4 garlic cloves, mince |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
6 cups chopped swiss chard (about 12 ounces) |
1/2 cup chopped cilantro |
2 1/2 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper |
2 tablespoons fresh lemon juice |
3 cups uncooked couscous |
2 tablespoons extravirgin olive oil |
1 1/2 cups (6 ounces) crumbled goat or feta cheese |
Directions:
1. Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.
2. Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.
|
|