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Ingredientes
- 1 Tbsp. vegetable oil
- 2 lrg onions minced
- 2 med potatoes scrubbed, and cut into 1/2" chunks
- 2 c. chunks (1/2") peeled butternut squash - (heaping)
- 2 lrg carrots peeled, and cut into 1/2" dice
- 1 can diced tomatoes - (14 to 16 ounce) undrained
- 2 tsp grnd cumin
- 1 tsp grnd turmeric
- 1 can chickpeas - (15 1/2 ounce) rinsed, liquid removed
- 1 c. couscous, preferably whole wheat
- 1/4 c. minced fresh flat-leaf parsley
- 4 x scallions, white and light green parts minced
Direcciones
- In soup pot, heat oil over medium heat. Add in onions and cook, stirring till softened, about 5 min. Add in potatoes, squash, carrots, tomatoes and barely sufficient water to cover. Bring to a simmer, then add in cumin and turmeric and simmer gently, covered, till vegetables are tender, about 25 min. Add in chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 min.
- Meanwhile, put couscous into an ovenproof bowl and cover with 2 c. boiling water. Cover bowl and let stand 5 - 10 min, then fluff couscous with fork.
- This recipe yields 6 to 8 servings.
- Comments: There's loads of flavor in this easy-to-make stew. To save time, look for minced, peeled butternut squash sold in bags in the produce section of large supermarkets.
- Add in a crunchy, cabbage-based salad and some warmed flatbread for a simple, hearty meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 224 | |
| Calories from Fat 24 | 11% |
| Total Fat 2.79g | 3% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 492mg | 14% |
| Total Carbs 43.13g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.27g | 2% |
| Protein 7.36g | 12% |
