Vegetable stew for couscous

    Vegetable stew for couscous


    1 person made this

    About this recipe: This is one of our family staples. It's very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, mushrooms, etc.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, sliced
    • 1/2 red pepper, sliced
    • 1 leek, cut into thick wedges
    • 6 carrots, cut into thick wedges
    • 4 potatoes, halved
    • 1 pumpkin - peeled, seeded and cut into thick wedges
    • 2 courgettes, cut into thick wedges
    • 1 Jerusalem artichoke, sliced (optional)
    • 1L water
    • 10 saffron threads
    • 100g red lentils
    • 120g cooked chickpeas
    • 55g frozen broad beans
    • 75g frozen peas
    • 2 teaspoons salt
    • 1 pinch freshly ground black pepper, or to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat the oil in a large pot over medium heat. Cook and stir the onion and red pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, courgette and Jerusalem artichoke to the pot; cover and cook for another 10 minutes.
    2. Stir the water, saffron and lentils into the vegetable mixture; bring to the boil. Reduce heat to medium low; cover and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
    3. Add the chickpeas, broad beans and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

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