Winter Vegetable Stew Over Couscous

More from this source
Cooking Light

Comments

Add a comment

Ingredients

11 1/2 ups water, divided

4 cups vertically sliced onion

2 cups thinly sliced leek

1 1/2 cups (1/2-inch-thick) slices carrot

3 cups (1-inch) cubed peeled turnips (about 1 pound)

1 bay leaf

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1 teaspoon ground cumin

3/4 teaspoon ground red pepper

1/2 teaspoon ground cinnamon

Dash of saffron

4 garlic cloves, mince

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

6 cups chopped Swiss chard (about 12 ounces)

1/2 cup chopped cilantro

2 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

3 cups uncooked couscous

2 tablespoons extravirgin olive oil

1 1/2 cups (6 ounces) crumbled goat or feta cheese

You might also like

Kale, Chard And Chickpea Stew With Lamb Over Cl...
The Skinny
Ginger People's Grilled Salmon Over Ginger-Lemo...
Abe's Market
Herbed Couscous & Goat Cheese Stuffed Tomatoes
The Kitchn
Salmon Filets Over Couscous
What's Gaby Cooking
Baked Eggs Over Roasted Tomatoes And Citrus Her...
Food52
Moroccan-Style Braised Chicken Breasts With War...
The Cozy Apron
Fennel-Crusted Ahi Tuna With Lemon Aïoli Over C...
Epicurious
Thai Roasted Cauliflower With Pearl Couscous
Naturally Ella
Moroccan Chicken Over Couscous
Oprah
Pan Seared Chicken Over Israeli Couscous With R...
Vintage Mixer