Prep 15 mins
Cook 30 mins
Cooking Light Nov 09. OAMC??
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup sliced leek
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon caraway seed, crushed
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper
- 1 garlic clove, minced
- 3 2⁄3 cups vegetable stock, divided
- 2 cups cubed peeled butternut squash
- 1 cup sliced carrot
- 3⁄4 cup cubed peeled yukon gold potato
- 1 tablespoon harissa
- 1 1⁄2 teaspoons tomato paste
- 3⁄4 teaspoon salt
- 1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)
- 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1 1⁄2 teaspoons honey
- 1 1⁄3 cups uncooked couscous
- 8 lemon wedges
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.
- Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil.
- Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous.
- Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
With modifications, I would give this 5 stars. DH liked it and would give it 4. I thought this stew was hearty, healthy and tasty. I increased the spices quite a bit. I increased the coriander and caraway to 2 tsp each. I increased anything that was 1/8 tsp (cumin, red pepper flakes) to a 1/2 tsp. My addition of harissa was a very heaping tablespoon. This flavored the stew quite nicely in my opinion, though the caraway was pretty pronounced. Next time, I might keep the other spice proportions the same and increase the caraway to 1 tsp instead of two. I used Israeli couscous, which really worked in this dish. Leftovers were also very nice for lunch today. Thanks for posting!