Chunky Butternut 'Stew' with Couscous

Chunky Butternut 'Stew' with Couscous

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 Cup raisins
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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle stew over couscous in shallow serving bowl. Sprinkle with parsley and almonds.

Nutritional Information

Serving Size: 1-1/4 cups stew, 1/2 cup couscous
Calories 352
Total Fat 8 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 580 mg
Carbohydrate 62 g
Dietary Fiber 6 g
Protein 12 g
Sugars 12 g
Calcium 113 mg
Iron 3 mg
Vitamin A 1023.9 iu
Vitamin C 23 mg

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