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Sunday, September 21, 2014

Elizabeth Street

MEDITERRANEAN VEGGIE STEW RECIPE

Jan 08, 2013

All the ingredients in their glorious raw state. 

Step #1: Boil entire box of vegetable stock in a pot. Measure 1 cup couscous in a bowl and add 1 1/2 cups of stock. Cover for ten minutes. Reserve remaining stock pot to use later.

Step #2: Chop the mint and parsley. Dice the onion and garlic.  Separate cauliflower into flowerettes. Drain chickpeas. 

Step #3: Heat olive oil in a large saucepan on medium heat. Add the onion, and season with salt and pepper. Cook, stirring frequently until the onion is tender, about 5 minutes, then add the garlic. Cook together for about 30 seconds, until the mixture is fragrant, then add the can of tomatoes. Continue to cook, still stirring frequently, until the tomatoes have cooked down slightly, about 5 to 10 minutes. 


Step #4. Add the tomato paste, stock, and cauliflower to the saucepan, and bring to a gentle boil, then reduce the heat, cover and simmer 10 minutes until the cauliflower is tender. Season with salt and pepper.

Step #5. Add the peas and chickpeas to the stew and cook for 2 minutes, then remove from heat and add the olives.

Secret Step: While the stew simmered, I grilled some chicken to sneak onto my husband's plate. Whenever I make a vegetarian meal, he says he feels like he's eating a side dish. Chicken solves the problem!

Step #6: Fluff couscous and serve the couscous in wide bowls or mound onto plates and top with the stew. Garnish with mint, parsley and yogurt. (Or chicken!)

Mediterranean Veggie Stew Recipe

This dish is super easy and unfailingly delicious. It only takes thirty minutes to make, and I crave it whenever the weather is cold. Flip through the slideshow to see how I make it. The recipe is also below. Enjoy!

Ingredients

1 32 oz carton vegetable stock

1 cup couscous

2 tablespoons extra virgin olive oil

3 sprigs each mint and parsley

1 shallot, chopped

2 to 4 large garlic cloves (to taste)

1 cup canned chickpeas

1 cup frozen peas

Salt and Pepper to taste

1 14 oz can diced tomatoes with juice

1 tablespoon tomato paste

1 small cauliflower, cut into florets, then sliced about 1/2 inch thick

1/2 cup black olives, pitted and cut in half

1 6 oz container plain greek yogurt

Directions

1. Boil the entire carton of vegetable stock in a pot. Measure 1 cup couscous in a bowl and add 1 1/2 cups of stock. Cover for ten minutes. Reserve remaining stock pot to use later in recipe.

2. Meanwhile, do your prep work: chop the mint and parsley, dice the onion and garlic, separate the cauliflower into flowerettes, and drain the chickpeas. 

3. Heat olive oil in a large saucepan on medium heat. Add the onion, and season with salt and pepper. Cook, stirring frequently until the onion is tender, about 5 minutes, then add the garlic. Cook together for about 30 seconds, until the mixture is fragrant, then add the can of tomatoes. Continue to cook, still stirring frequently, until the tomatoes have cooked down slightly, about 5 to 10 minutes. 

4. Add the tomato paste, stock, and cauliflower to the saucepan, and bring to a gentle boil, then reduce the heat, cover and simmer 10 minutes until the cauliflower is tender. Season with salt and pepper.

5. Add the peas and chickpeas to the stew and cook for 2 minutes, then remove from heat and add the olives.

6. Fluff the couscous and serve it in wide bowls or mound onto plates and top with the stew. Garnish with mint, parsley and yogurt.

Yield: 2 to 4 servings.

Recipe adapted from Hello Fresh. —Sharon Beesley


COMMENTS

Comments

Submitted by Jill V. on

Thanks Sharon for the yummy twist on the Hello Fresh recipe. By the way I ordered their service and got the vegetarian box. LOVE it!

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