Algerian Vegetable Stew with Couscous

x 1

large pan
bowl
fork
knife and cutting board
strainer
can opener
pot or bowl for couscous
Vegetarian
Vegan
Main Dish
Stew
Kid Friendly
Dinner
Lunch
Healthy
One Pot
Meal Prep

Ingredients

  • 2 TBSP olive oil
  • 3 cups vegetable broth
  • 3 carrots cut into slices/rounds
  • 2 onions cut into slices/rounds
  • 3 cloves garlic finely chopped
  • 2 tsp coriander
  • 1/2 tsp ground turmeric
  • salt and pepper
  • 2 small zucchini cut into slices
  • 1 can chick peas garbanzo beans, drained
  • bit of oil

Preparation

  1. Chop carrots, onion, garlic and zucchini.
  2. Add a bit of oil to the pan. Add garlic and onions to pan and fry for 1-2 minutes.
  3. Add carrots, coriander and turmeric into the pan and mix well. Bring broth to a boil and add to the pan.
  4. Open the can of chick peas and drain/rinse. Add chick peas and zucchini on top. Cover and reduce the heat to a simmer.
  5. Simmer for about one hour, cooking very slowly. When the stew has about 15 minutes left, cook the couscous according to the package instructions.
  6. When stew is done, mound the couscous in the middle of a platter and place the vegetables and broth around it. Serve.