Couscous and Vegetable Stew

by Laura on November 24, 2012

in Meatless Meals

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 chicken breasts, cut into bite size pieces
  • 2 cinnamon sticks
  • ½ tsp ground cardamom
  • ½ tsp paprika
  • ¼ tsp chile powder
  • 1 tbsp tomato paste
  • 14 ounce can of tomatoes, drained and chopped
  • 6 cups chicken stock
  • 1 zucchini chopped
  • 1 carrot, peeled and chopped
  • 4 pattypan squash, quartered
  • 1 cup instant couscous
  • 2 tbsp cilantro, chopped

Heat the olive oil in a large saucepan. Add the onion and cook over low heat until soft, then add the chicken and cook a further 3 minutes. Add the spices and tomato paste and stir over a low heat for a few minutes until fragrant. Add the tomatoes, stock and all the vegetables, bring to a simmer, cover and cook over a low heat for 15 minutes or until the vegetables are just tender. Gradually pour in the couscous and cook, stirring occasionally, for 5 minutes.

Remove the cinnamon sticks and serve in deep bowls sprinkled with cilantro.

Serves 6

Source: Everyday Epicurean, © 2000 Catherine Bell, Ten Speed Press.

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