Try this Vegetable Stew with Couscous recipe, or contribute your own.
Suggest a better descriptionIn a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes, or until squash is almost tender. While squash mixture is cooking, in a small saucepan bring water to a boil. Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered. Add mushrooms to squash mixture and saute over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted. Serve stew with couscous. Serves 2. Gourmet February 1995
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Serving Size: 1 Serving (709g) | ||
Recipe Makes: 1 servings | ||
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Calories: 929 | ||
Calories from Fat: 117 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 21.7mg | 7 % | |
Sodium 152mg | 5 % | |
Potassium 875.9mg | 23 % | |
Total Carbohydrate 184.8g | 54 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 174.2g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 929
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