Elle's Kitchen: Curried Vegetable Stew with Couscous

 

I found this recipe on Pinterest the other day

and since it is Fall we are trying to include a

soup in our weekly menus.  The recipe linked

to Fitness Magazine.

* Please read the end of this post to see my

recommendations for improving the recipe.

 

 

Ingredients:

 

1 tabl. ground cumin

1 teas. ground coriander

1 teas. curry powder

1/4 teas. ground allspice

1/4 teas. ground cinnamon

3/4 teas. salt

1/4 teas. pepper

1 1/4 cup water

3 tabl. olive oil

1/2 cup chopped onion

1 tabl. chopped garlic

1 tabl. chopped fresh cilantro

1 head cauliflower, cut into florets

2 zucchini, diced

1 cup green beans, cut into 1/2'' pieces

1 cup canned chickpeas, drained and rinsed

1 cup diced fresh tomatoes

cooked couscous

 

 

Stir spices, salt, pepper and 2 tabl. of the

water together in a small bowl until smooth.

Set aside.

 

 

Heat olive oil in a large skillet over medium

heat.  Add onion, garlic, cilantro and spice

mixture.  Cook, stirring, 1 minute or until

onion begins to soften.

 

 

Add cauliflower, zucchini and green beans;

cook 2 minutes. 

 

 

Add 1 cup plus 2 tabl. water; bring to a boil. 

 Simmer, covered for 5 minutes or until

vegetables are just tender.

 

 

Stir in chickpeas and tomatoes; simmer 5

minutes more.  Serve over couscous.

 

 

*This recipe looked good, had a nice mix of

 textures but was bland.  When I first added

the spices, Mr. Wonderful was outside on the

deck and yelled into the house that it smelled

great.  We expected it to be delicious and spicy.

In my opinion, the spices were added far too

early, the flavor of the spices were cooked off.

I would add the spices later in the cooking.

I would try it again, but do it my way.