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LOCATION: Recipes >> Vegetarian >> Vegetable Bean Stew

Print this Recipe    Vegetable Bean Stew

Vegetable-Bean Stew w/Couscous
6 Servings

1/4 cup vegetable broth
1 finely chopped large onion
1 seeded and chopped large red bell pepper
1 seeded and chopped large green bell pepper
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 sweet potatoes, medium, peeled and cut into 1/2 inch cubes
2 peeled and chopped large tomato
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon saffron threads
16 oz can garbanzo beans, drained
hot pepper sauce, (recipe to follow)
1 medium, chopped zucchini

Heat broth in large pot over medium heat, add onion, red and green
bell peppers, coriander and cinnamon and cook, stirring occasionally,
until onion is soft (about 5 minutes). Stir in sweet potatoes and
cook, stirring often, for 2 minutes. Add tomatoes, water, lemon
juice, saffron, and garbanzos. Season to taste with salt. Cover,
reduce heat, and simmer for 35 more minutes. Meanwhile prepare Hot
Pepper Sauce.

Mix zucchini into potato mixture and cook, covered, until sweet
potato are tender (about 5 minutes more). To serve, place potato
mixture over french-style couscous.

Hot Pepper Sauce

1/3 cup olive oil
1 1/2 teaspoons cayenne
1 1/2 teaspoons ground cumin
1 clove minced garlic
1/4 teaspoon salt

In a small pan, combine olive oil, cayenne, cumin, garlic and spoon
salt. Cook over medium-low heat, stirring, until ingredients are
well blended (5 minutes). Serve at room temperature. makes about
1/2 cup.

4 Servings

1 cup couscous
1 cup boiling water
1 teaspoon salt
2 tablespoons margarine

Place couscous in a bowl and stir in water and salt. Let soak for
about 20 minutes until liquid is absorbed. Rub grain between your
fingers until there are no lumps. Then place in a vegetable steamer
lined with cheesecloth and steam for 30 minutes. When ready to
serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.

Quick Style: Place water, margarine and salt in bowl. Microwave
at full power 3 to 4 minutes. Stir in couscous, cover and set for
5 minutes. Fluff with fork.


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