Spicy Vegetable Stew
Browse the article 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:
| Serving Size: | |
| 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 |
This recipe appears in:
Stews