Sunday Supper & More

Vegetable stew with couscous and onions

(Sally Pasley Vargas for The Boston Globe)
May 12, 2010

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Serves 4 with leftovers


2 tablespoons unsalted butter
1 large onion, thinly sliced
Salt and black pepper, to taste
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1. In a small skillet, melt the butter over medium heat. Add the onion, salt, and pepper. Cook, stirring often, for 5 minutes or until onion begins to soften.

2. Add the almonds and cinnamon. Cook, stirring occasionally, for 10 minutes or until onions are almost melted.


2 tablespoons olive oil
2 medium onions, thickly sliced
1 piece (2 inches) fresh ginger, finely chopped
1 teaspoon chili powder
1 1/2 teaspoons curry powder
3/4 teaspoon ground cinnamon
Salt and black pepper, to taste
Pinch of cayenne pepper
1 can (15 ounces) diced tomatoes
3 cups water
8 medium carrots, thickly sliced
1 1/2 pounds peeled, seeded butternut squash, cut into 3/4-inch cubes
4 medium zucchini, cut into 3/4-inch cubes
1 small rutabaga or medium turnip, cut into 3/4-inch cubes
2 cans (15 ounces) chickpeas, rinsed and drained
3/4 cup raisins
1. In a large flameproof casserole, heat the olive oil over medium heat. Add the onions and cook, stirring often, for 5 minutes or until they begin to soften. Add the ginger, chili powder, curry powder, cinnamon, salt, black pepper, and cayenne pepper. Cook, stirring, for 1 minute.

2. Add the tomatoes, water, carrots, squash, zucchini, rutabaga, chickpeas, and raisins. Add enough additional water to come up to the level (but not cover) the vegetables. Bring the liquid to a boil and lower the heat. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the vegetables are tender. Taste for seasoning and add more salt and black pepper, if you like.


3 cups water
1 tablespoon olive oil
1/2 teaspoon salt
2 cups couscous
1. In a saucepan, bring water, olive oil, and salt to a boil. Remove from the heat. Stir in the couscous and cover. Let stand for 5 to 7 minutes or until the grains absorb the liquid. Fluff the grains lightly with a fork.

2. Divide the couscous among 4 shallow bowls. Ladle vegetable stew on top (set aside 4 cups vegetables without liquid for the wraps). Garnish with onions. Sally Pasley Vargas


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