Curried Vegetable Stew With Couscous
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄4 cups water
- 3 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 head cauliflower, cut into florets
- 2 zucchini, diced
- 1 cup green beans, cut into 1/2-inch diagonal pieces
- 1 cup canned chick-peas, drained and rinsed
- 1 cup fresh tomato, diced
- cooked couscous
directions
- Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
- Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
- Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.
- Nutrition facts per serving (without couscous): 205 calories, 7g protein, 21g carbohydrate, 12g fat (1.5g saturated), 6g fiber.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!