Vegetable stew for couscous

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 505.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Vegetable stew for couscous calories by ingredient


Introduction

This is a North African recipe. The vegetables are cooked in an aromatic broth. They are traditionally served with chickpeas (garbanzo beans), couscous, harissa, and soft, caramelised onions mixed with soaked sultanas. You can also, if you wish, have merguez sausages, North African kebabs, kofta, lamb/mutton, or chicken on the side, but you'll get plenty of protein from the chickpeas. This is a North African recipe. The vegetables are cooked in an aromatic broth. They are traditionally served with chickpeas (garbanzo beans), couscous, harissa, and soft, caramelised onions mixed with soaked sultanas. You can also, if you wish, have merguez sausages, North African kebabs, kofta, lamb/mutton, or chicken on the side, but you'll get plenty of protein from the chickpeas.
Number of Servings: 6

Ingredients

    1.5 tbsp Extra Virgin Olive Oil
    100 grams Onions, raw (chopped)
    500 grams Carrots, raw (cut in big chunks)
    100 grams Turnips (cut in big chunks)
    400 grams Zucchini (courgettes) (cut in big chunks)
    200 grams Green Beans (snap) (cut in big chunks)
    30 grams Tomato Paste
    1000 mL Water, tap
    2 tsp Cumin seed
    1.5 tbsp Coriander seed
    1 tsp Fennel seed
    1 tbsp Paprika
    1 tsp Pepper, black
    1 tsp Salt

Directions

Fry the onion. When soft, add the carrots, turnip, tomato paste, spices, salt and water.
Cook for an hour (20 min in a pressure cooker).
Add the zucchini (courgettes), and the green beans. Cook for another 10-20 min (or until all vegetables are soft).

Serving Size: 6 decent servings, 4 servings for people who like their veggies, or 8 servings for the vegetable-shy