Vegetarian

Tomato Butternut Stew With Couscous is for Dinner.

Tomato Butternut Stew With Couscous takes 20 minutes to prepare.

Tomato Butternut Stew With Couscous takes 50 minutes to cook.

Tomato Butternut Stew With Couscous makes 7 servings.

The ingredients for Tomato Butternut Stew With Couscous are:

2 lb whole butternut squash
1 cup chopped sweet onion
3 cloves garlic, minced
½ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin, divided
1 ¾ cup vegetable stock
2 cups cooked chickpeas, rinsed and drained
1 19 oz can diced tomatoes, drained
1 ½ cups water
½ teaspoon kosher salt
1 ½ cups whole wheat couscous, uncooked

Here is how you make Tomato Butternut Stew With Couscous:

Peel and remove seeds from squash. Cut into 1-inch pieces; set aside. Heat ¼ cup of water in a 6-quart saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic, paprika, cinnamon, nutmeg and ½ teaspoon cumin. Cook 1 minute more. Add broth, squash, chickpeas, and tomatoes.Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 25 minutes or until squash is tender. Heat water to boiling in medium saucepan. Stir in remaining cumin and salt; then stir in couscous. Cover, remove from heat and let stand 5 minutes. Fluff with fork.Serve stew over couscous in large shallow serving bowl.7 servings (1-1/4 cups stew over 1/2 cup couscous each)Number of Servings: 7Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tomato Butternut Stew With Couscous is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 291.7

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 787.7 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 9.3 g
• Protein: 10.5 g

Tomato Butternut Stew With Couscous is Indian cuisine.

The dietary needs meet for Tomato Butternut Stew With Couscous is Vegan