Vegetable Garbanzo Stew with Couscous

Makes 6 servings
Prep Time: 15 min
Cooking time: 25 min

• Stew Ingredients:
  • 1 - Tablespoon butter
  • 1 - medium (2 cups) butternut squash, peeled, cubed 1/2 inch
  • 1 - medium onion, cut into 8 wedges
  • 1 - teaspoon finely chopped fresh garlic
  • 1/4 - cup chopped fresh parsley
  • 1/2 - medium red bell pepper, cut into 1-inch pieces
  • 2 (14 1/2-ounce) - cans diced tomatoes, undrained
  • 1 (15-ounce) - can garbanzo beans, rinsed, drained
  • 1/2 - teaspoon salt
  • 1/8 to 1/4 - teaspoon crushed red pepper
  • 1 - cup frozen peas
  • 1 - small (1 cup) zucchini, sliced 1/4 inch
• Couscous Ingredients:
  • 1 1/2 - cups water
  • 1 1/2 - teaspoons instant chicken bouillon granules
  • 1/8 - teaspoon pepper
  • 1 - cup uncooked couscous

Directions:

1. Melt butter in 4-quart saucepan until sizzling; add squash, onion and garlic.
2. Cook over medium-high heat, stirring constantly, until onion is crisply tender for 4 to 5 minutes. Add parsley, bell pepper, tomatoes, garbanzo beans, salt, and red pepper. Continue cooking until mixture just comes to a boil in about 3 to 5 minutes.
3. Reduce heat to medium. Cover; cook, stirring occasionally, 12 minutes.
4. Uncover; add peas and zucchini. Continue cooking, stirring occasionally, until vegetables are tender and liquid is reduced in about 6 to 8 minutes.
5. Meanwhile, combine water, bouillon granules and pepper in 2-quart saucepan.
6. Cook over high heat until mixture comes to a full boil for 4 to 5 minutes. Remove from heat; stir in couscous.
7. Cover and let stand for 5 minutes or until liquid is absorbed.
8. To serve, spoon couscous onto serving platter. Serve stew over couscous.