Chunky Butternut 'Stew' with Couscous
A hearty, colorful blend of butternut squash, tomatoes, garbanzo beans and plump raisins simmered in an aromatic broth served over nutty couscous
PREP TIME 20 minutes
COOK TIME 50 minutes
7 servings (1-1/4 cups stew over 1/2 cup couscous each)
|1||can (15 oz each) garbanzo beans, drained, rinsed|
|2||can (14 oz each) reduced-sodium chicken broth|
|1 1/2||Cup plain couscous, uncooked (1-1/2 cups = 9 oz)|
|3||clove garlic, minced|
|2||Tablespoon chopped fresh parsley|
|1||can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained|
|0.25||cup whole almonds, chopped|
|1||large onion, chopped (1 large = about 1 cup)|
|2||Tablespoon Pure Wesson® Canola Oil|
|1/2||Teaspoon kosher salt|
|1/8||Teaspoon ground cinnamon|
|1||Teaspoon ground cumin, divided|
|1/8||Teaspoon ground nutmeg|
|1/2||Teaspoon ground red pepper|
|1||medium butternut squash (1 medium = about 2 lb)|
|1 1/2||Cup water|
- Peel and remove seeds from squash. Cut into 1-inch chunks; set aside. Heat oil in 6-quart saucepan over medium heat. Add onion; cook and stir occasionally until soft, about 5 minutes. Stir in garlic, red pepper, cinnamon, nutmeg and 1/2 teaspoon of the cumin. Cook 1 minute more.
- Add broth, squash, beans, drained tomatoes and raisins. Bring to a boil over medium-high heat. Reduce heat to low. Cover and cook 10 minutes. Remove cover and cook until squash is tender, about 15 minutes.
- Heat water to boiling in medium saucepan. Stir in the remaining cumin and salt; then stir in couscous. Cover and remove from heat. Let stand about 5 minutes. Fluff with fork.
- Ladle stew over couscous in shallow serving bowl. Sprinkle with parsley and almonds.
|Serving Size:||1-1/4 cups stew, 1/2 cup couscous|
|Saturated Fat||0.6 g|
|Total Fat||8 g|
|Dietary Fiber||6 g|
|Vitamin A||1023.9 iu|
|Vitamin C||23 mg|
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