Hearty Vegetarian Stew with Couscous

Butternut squash, potatoes, tomatoes, and garbanzo beans star in this hearty vegetarian stew, served with couscous, yogurt, and fresh herbs for bright flavor.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 465 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 2 teaspoons ground cumin
• 1 medium onion, chopped
• 2 cups vegetable broth
• 6 tablespoons plain yogurt
• 2 teaspoons grated lime zest
• 2 teaspoons ground coriander
• 1 tablespoon salted butter
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 medium potatoes, peeled and cut into 2-inch pieces
• 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 1 (10 ounce) package dry couscous
• 6 tablespoons chopped fresh cilantro, divided
• 6 tablespoons chopped fresh mint, divided
• 1.75 cups water
• 6 lime wedges

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.

Step 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.