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
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.
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
