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Spicy Vegetable Stew


Spicy Vegetable Stew

Spicy Vegetable Stew

Prep and Cook Time 23 minutes

Yield

Makes 4 servings

Ingredients

1 tablespoon vegetable oil
2 carrots, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 can (14-1/2 ounces) diced tomatoes
1 can (about 14 ounces) vegetable broth
1 cup frozen hash brown potatoes
1 cup frozen green beans
2 tablespoons tomato paste
1/4 to 1/2 teaspoon hot pepper sauce
1-1/3 cups water
1-1/3 cups uncooked couscous
Fresh Italian parsley

Preparation

  1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, garlic, cumin, paprika, cinnamon, salt, ginger and black pepper; cook and stir about 5 minutes or until vegetables are tender.
  2. Stir in tomatoes, broth, potatoes, green beans, tomato paste and hot pepper sauce; bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
  3. While stew is simmering, prepare couscous. Bring water to a boil in small saucepan over high heat. Stir in couscous. Cover and remove saucepan from heat; let stand 5 minutes.
  4. Fluff couscous with fork. Serve vegetable stew over couscous. Garnish with parsley.

For a special touch, garnish with fresh Italian parsley.

Nutritional Information

Fiber 13 g
Carbohydrate 77 g
Total Fat 9 g
Calories from Fat 19 %
Calories 430
Protein 12 g
Sodium 628 mg

Dietary Exchange

Fat 1-1/2
Vegetable 3
Starch 4

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