Winter Vegetable Stew over Couscous

Winter Vegetable Stew over Couscous
Photo by Karry Hosford

Ingredients

  • 3 cups (1-inch) cubed peeled turnips (about 1 pound)
  • 1 ½ cups (1/2-inch-thick) slices carrot
  • 4 cups vertically sliced onion
  • 3 cups uncooked couscous
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • + 14 more ingredients
    • Dash of saffron
    • 6 cups chopped Swiss chard (about 12 ounces)
    • 11 ½ ups water, divided
    • 1 teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • 2 ½ teaspoons salt, divided
    • 1 ½ cups (6 ounces) crumbled goat or feta cheese
    • 4 garlic cloves, mince
    • ¾ teaspoon ground red pepper
    • ½ cup chopped cilantro
    • 1 bay leaf
    • ½ teaspoon freshly ground black pepper
    • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
    • 2 cups thinly sliced leek

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. Simm...

View full recipe at My Recipes

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