Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 medium onion, chopped
- •4 cloves garlic, minced
- •4 medium potatoes, peeled and cut into 2-inch pieces
- •1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
- •1 (15 ounce) can garbanzo beans, drained
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2 cups vegetable broth
- •2 teaspoons ground cumin
- •2 teaspoons ground coriander
- •2 teaspoons grated lime zest
- •1 ¾ cups water
- •1 (10 ounce) package dry couscous
- •salt to taste
- •1 tablespoon salted butter
- •6 tablespoons chopped fresh cilantro, divided
- •6 tablespoons chopped fresh mint, divided
- •6 tablespoons plain yogurt
- •6 lime wedges
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
- Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
- Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
- Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.
Nutritional Facts
Per 6 servings
- Calories: 465
- Carbohydrate: 89g
- Fat: 6g
- Fiber: 11g
- Protein: 14g
- Sugar: 7g
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