Traditional Vegetable Stew For Couscous Recipes

Steps:

• Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
• Add the pignoli nuts and currants to the couscous, stir and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender.
• While squash mixture is cooking, in a small saucepan bring water to a boil. Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered.
• Add mushrooms to squash mixture and sauté over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted.
• Serve stew with couscous.

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
• In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
• Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
• Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
• Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.

Steps:

• For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
• For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
• For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
• To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

Steps:

• For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
• For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
• To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
• table.

Steps:

• 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.

Steps:

• Heat the oil in a large skillet on medium high heat.
• Add the zucchini, onion, carrot and garlic.
• Saute 5 minutes.
• (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
• Cover, reduce the heat, and simmer for 8 minutes or until tender.
• Stir occasionally.
• While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
• Cover and let stand for 5 minutes.
• Serve stew over couscous.