Rating: 3 stars
165 Ratings
  • 5 star values: 40
  • 4 star values: 25
  • 3 star values: 46
  • 2 star values: 40
  • 1 star values: 14

Though typically served with couscous, this veggie-packed stew pairs well with crusty bread, rice, or quinoa.

Lindsay Hunt

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.

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  • Meanwhile, cook the couscous according to the package directions.

  • Serve the couscous topped with the stew and cilantro leaves.

Nutrition Facts

228 calories; fat 8g; saturated fat 1g; sodium 647mg; protein 7g; carbohydrates 35g; sugars 9g; fiber 9g; iron 3mg; calcium 104mg.
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