TLC Cooking "Spicy Vegetable Stew"

Spicy Vegetable Stew

Spicy Vegetable Stew

Prep and Cook Time 23 minutes

YIELD Makes 4 servings
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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:

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.
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.
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.
Fluff couscous with fork. Serve vegetable stew over couscous. Garnish with parsley.

For a special touch, garnish with fresh Italian parsley.

This recipe appears in: Stews

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.