Spicy Vegetable Stew the Editors of Publications International, Ltd.
Spicy Vegetable Stew
Prep and Cook Time 23 minutes
Makes 4 servings
|1||tablespoon vegetable oil|
|2||cloves garlic, minced|
|1||teaspoon ground cumin|
|3/4||teaspoon ground cinnamon|
|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 uncooked couscous|
|Fresh Italian parsley|
- 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.
|Calories from Fat||19 %|
|Total Fat||9 g|
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