Country Vegetable Stew with Couscous

(2 votes)

1 pound medium-size mushrooms
1 small eggplant (1 pound)
1 16-ounce bag carrots
2 small zucchini (6 ounces each)
1 medium-size onion
light corn-oil spread
1 28-ounce can italian plum tomatoes
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1 14 1/2-ounce can vegetable broth
1 cup couscous (precooked semolina)
2 teaspoons chopped parsley
1 tablespoon all-purpose flour
1 15- to 19-ounce can garbanzo beans, rinsed and drained

1. Cut each mushroom in half. Cut eggplant into 1-inch chunks. Cut carrots into 1/4-inch-thick slices. Cut zucchini into 1 1/2-inch chunks. Coarsely chop onion.

2. In nonstick 5-quart Dutch oven or saucepot over medium-high heat, in 2 teaspoons hot light corn-oil spread, cook mushrooms until golden brown and all liquid from mushrooms evaporates; remove to bowl. In same Dutch oven, in 2 more teaspoons hot light corn-oil spread, cook eggplant and zucchini until golden brown; remove to bowl with mushrooms. In same Dutch oven, in 2 more teaspoons hot light corn-oil spread, cook carrots and onion until golden brown. Stir in tomatoes with their liquid, sugar, salt, and cumin, stirring to break up tomatoes; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

3. Add mushrooms, eggplant, zucchini, and any juices in bowl to Dutch oven; heat to boiling. Reduce heat to low; cover; simmer 10 minutes or until vegetables are tender.

4. Meanwhile, in 2-quart saucepan over high heat, heat vegetable broth to boiling. Add couscous; cover and remove from heat; let stand 5 minutes. Stir in chopped parsley.

5. In cup, mix flour with 2 tablespoons water. Stir flour mixture and garbanzo beans into vegetables; over high heat, heat to boiling. Boil 2 minutes until stew thickens slightly and beans are heated through. Serve stew over couscous.

Serves: 6


The recipe itself is very tasty; it is a sophisticated mixture of vegetable flavors, very subtle. I think the cooking directions could use a little reorganization. For example, it is not stated clearly that the couscous should be cooked using the vegetable broth instead of water. Otherwise a nice recipe.
denodave, Location not stated.

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