With a light dusting of snow on the ground this morning, it was finally beginning to feel like winter. This vegetable stew packed full of winter veggies will warm you up on a chilly winter night.
2 tsp olive oil
1 cup chopped onion
1 cup (1/2-inch) sliced leek
1/2 tsp ground coriander
1/2 tsp caraway seeds, crushed
1/8 tsp ground cumin
1/8 tsp ground red pepper
1 garlic clove, minced
4 cups vegetable stock
2 cups cubed peeled butternut squash
1 cup (1/2-inch) sliced carrot
3/4 cup peeled Yukon gold potato
1 Tbsp harissa (optional)
1 1/2 tsp tomato paste
3/4 tsp salt
1 pound turnips, peeled and cut into 8 wedges
1 (15.5-oz) can chickpeas
1/4 cup chopped flat-leaf parsley
1 1/2 tsp honey
1 1/3 cups uncooked couscous
8 lemon wedges
1. Heat oil in a large saucepan over medium-high heat. Add onion and leek, sauté 5 minutes. Add coriander, caraway, cumin, red pepper, and garlic. Cook 1 minute, stirring constantly.
2. Add 3 1/3 cups of the vegetable stock (keep remaining 2/3 cup vegetable stock separate for later step) and the next 8 ingredients (through chickpeas) and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
3. 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.
4. To serve, top 1/2 cup couscous mixture with 3/4 cup squash mixture and serve lemon wedge on the side.
Yield: 8 servings (264 calories, 2.3 g fat, 0.3 g saturated fat, 8.3 g protein, 54.5 g carbohydrate, 7.5 g fiber, 0 mg cholesterol
Cooking Light, November 2009