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Vegetable Garbanzo Stew with Couscous

Makes 6 servingsSoup, Stew, and Chowder Recipes from AlansKitchen.com

Prep Time: 15 min
Cooking time: 25 min

Ingredients

  • Stew Ingredients:
    • 1 - Tablespoon 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 parsley
    • 1/2 - medium red bell pepper, cut into 1-inch pieces
    • 2 (14 1/2-ounce) - cans diced tomatoes, undrained
    • 1 (15-ounce) - can garbanzo beans, rinsed, drained
    • 1/2 - teaspoon salt
    • 1/8 to 1/4 - teaspoon crushed red pepper
    • 1 - cup frozen peas
    • 1 - small (1 cup) zucchini, sliced 1/4 inch
  • Couscous Ingredients:
    • 1 1/2 - cups water
    • 1 1/2 - teaspoons instant chicken bouillon granules
    • 1/8 - teaspoon pepper
    • 1 - cup uncooked couscous

Directions

  1. Melt butter in 4-quart saucepan until sizzling; add squash, onion and garlic.  Cook over medium-high heat, stirring constantly, until onion is crisply tender for 4 to 5 minutes. Add parsley, bell pepper, tomatoes, garbanzo beans, salt, and red pepper. Continue cooking until mixture just comes to a boil in about 3 to 5 minutes.

  2. Reduce heat to medium. Cover; cook, stirring occasionally, 12 minutes.  Uncover; add peas and zucchini. Continue cooking, stirring occasionally, until vegetables are tender and liquid is reduced in about 6 to 8 minutes.

  3. Meanwhile, combine water, bouillon granules and pepper in 2-quart saucepan.  Cook over high heat until mixture comes to a full boil for 4 to 5 minutes. Remove from heat; stir in couscous.  Cover and let stand for 5 minutes or until liquid is absorbed.  To serve, spoon couscous onto serving platter. Serve stew over couscous.

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