Recipe by elisheva h
"This is one of our family staples. It's very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of instant whole-meal couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, lima beans, oyster mushrooms, etc."
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red bell pepper, sliced
leek, cut into thick wedges
carrots, cut into thick wedges
1 (1/2 pound)
sugar pumpkin - peeled, seeded, and cut into thick wedges
zucchinis, cut into thick wedges
Jerusalem artichoke, sliced
frozen broad beans
ground black pepper, or to taste
It was good. I personally don't like peppers. But it has nice flavor!
A tad bland. I added a peanut sauce at the end. 1/3 cup peanut butter dissolved in 1/3 cup boiling water with some chopped garlic and chopped ginger added for extra flavor. One can further dilute the peanut butter mixture if desired. Mmmmm was the result IMHO!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Vegetable Stew for Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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