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Vegetable Bean Stew With Couscous

Veggie.Lover's picture
Vegetable Bean Stew With Couscous is a filling dish that can be treated as a complete meal in itself! You just have to try this Vegetable Bean Stew With Couscous!
  Salad oil 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Large, finely chopped
  Bell pepper 1 Large, seeded and chopped (Red And Green)
  Ground coriander 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Sweet potatoes 2 Medium, peeled and cut into 1/2 inch cubes
  Tomatoes 2 Large, peeled and chopped
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Saffron threads 1⁄2 Teaspoon
  Cooked drained garbanzo beans/1 can garbanzo beans, drained 2 Cup (32 tbs)
  Salt To Taste

Heat oil in a 5 quart kettle over medium heat; add onion, red and green bell peppers, coriander, and cinnamon and cook, stirring occasionally, until on ion is soft .
Stir in sweet potatoes and cook, stirring often, for 2 minutes.
Add tomatoes, water, lemon juice, saffron, and garbanzos.
Season to taste with salt.
Cover, reduce heat, and simmer for 15 more minutes.
Meanwhile, prepare Hot Pepper Sauce.
Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender .
Add more salt, if desired.
To serve, spread couscous around edge of a deep platter and spoon vegetable mixture into center.
Pass Hot Pepper Sauce at the table.
Makes 6 servings.
Hot Pepper Sauce.
In a small pan, combine 1/2 cup olive oil or salad oil; 2 1/2 teaspoons ground red pepper.
1 1/2 teaspoons ground cumin; 1 clove garlic, minced or pressed; and 1/4 teaspoon salt.
Cook over medium low heat, stirring, until ingredients are well blended.
Serve warm or at room temperature.

Recipe Summary

Side Dish

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Vegetable Bean Stew With Couscous Recipe