| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- Coarse grained salt and cracked black pepper
- 1 teaspoon fresh thyme leaves
- 3 zucchini, cut into 3/4-inch cubes
- 3 yellow squash, cut into 3/4-inch cubes
- 1 pound mushrooms, cut into 3/4-inch cubes
- 1 clove garlic, minced
- 4 tomatoes, peeled and diced, or 1 (14-ounce) can diced tomatoes
- 3 cups chicken or vegetable stock
- 1 (19-ounce) can garbanzo beans
- 1/4 cup chopped parsley, plus 1 tablespoon
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh basil
- 2 cups couscous, prepared according to package instructions
- 1/2 cup raisins, soaked in boiling water for 5 minutes and drained
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings.
- Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top.
Nutrition Facts
| Calories | 451 calorie |
| Total Fat | 6.8 grams |
| Saturated Fat | 0.9 grams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
| Calories | 451 calorie |
| Total Fat | 6.8 grams |
| Saturated Fat | 0.9 grams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
Reviews
This is one of my all time favorite recipes. My husband and I have been enjoying it for years. I leave out the raisins and add extra thyme. The fresh veggies and vinegar make the dish. When I went gluten free, I started serving it with brown rice and it is still wonderful.
First of, the recipe makes a ton. I cut the amount in half and still made a lot of soup. The vinegar give a nice sour taste. However to me the raisins do not go here. It’s not my favorite.
This is the best stew I had in a very long time!!! I absolutely LOVED it and so did my husband. I opted to add 2 large chicken breasts which I cut up and cooked in the pot with the oil and then added the ingredients per the recipe. I also added about 1 tsp cajon seasoning to the chicken while it was cooking and another teaspoon to the stew once all the ingredients were added. Finally, I served it over the noodle like couscous rather than the grain type couscous. My mouth is watering just thinking about it! Definitely give it a shot!
This was really a hit with the whole family, even my 15-year-old brother who was skeptical at having “just vegetables” for dinner. No fresh thyme on hand, so I used herbes de provence, which were perfect. Served over cous cous, it’s hearty, healthy and comforting. A keeper, for sure!