Couscous Veggie Stew

A cold weather stew with vegetables and couscous. Most couscous is made from durum wheat, the same grain used to make semolina pasta, it is grain-based but considered a pasta and used in many North African dishes. Couscous has been around since the 13th century when Arabic cookbooks mentioned it in recipes.

https://www.bobsredmill.com/articles/where-is-couscous-from#:~:text=Couscous%20is%20a%20grain%2Dbased,all%20types%20of%20taste%20buds.

Ingredients:

3 large carrots, peeled and sliced

2 medium potatoes, peeled and chopped in chunks

1/2 small cabbage cut in chunks

3 clove garlic, chopped

1/2 onion sliced

1 chili pepper, seeded, sliced

1/3 pound broccoli flowerets, broken in smaller pieces

1 cup pearl couscous

1 package (5 links) chicken sausage Cabrese style, sliced.

1 lime cut in half

parsley, chopped

Seasonings to your liking: salt, black pepper, red pepper, paprika.

My preference is 1 1/2 tsp salt, dash of pepper, dash of red pepper, 1 TBSP paprika

Steps:

1. Fill a 5 quart pot halfway with water, bring to a boil

2. Add carrots, cabbage, onion, garlic, potato, chili pepper and seasoning to the water and slow cook until carrots are done (about 30-45 min. add more water if needed.)

3. Add pearl couscous, chicken sausage, broccoli and cook an additional 10 minutes.

4. Fill soup bowls, squeeze some lemon on the stew and sprinkle chopped parsley.

Couscous stew recipe is for four or more and goes well with rustic sourdough bread. Enjoy!