Hearty Vegetarian Stew with Couscous
Description
Butternut squash, potatoes, tomatoes, and garbanzo beans star in this hearty vegetarian stew, served with couscous, yogurt, and fresh herbs for bright flavor.
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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4 cloves garlic, minced
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4 medium potatoes, peeled and cut into 2-inch pieces
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1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
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1 (15 ounce) can garbanzo beans, drained
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1 (14 1/2 ounce) can diced tomatoes, undrained
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2 cups vegetable broth
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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2 teaspoons grated lime zest
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1 3/4 cups water
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1 (10 ounce) package dry couscous
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salt to taste
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1 tablespoon salted butter
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6 tablespoons chopped fresh cilantro, divided
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6 tablespoons chopped fresh mint, divided
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6 tablespoons plain yogurt
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6 lime wedges
Directions
1
Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
2
Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
3
Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
4
Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.