Lots of people ask what we eat as vegetarians. People think that we sit around and eat raw broccoli and cauliflower and that’s about it! Not that eating that would be bad, but let me tell you we eat pretty good around here. Tonight I found a new recipe that just might make the rotation for meals at the Ivey house. Aaron actually said this might be his favorite meal that I’ve made. Wow!
Tonight I made ROASTED VEGETABLE STEW WITH COUSCOUS PILAF and it was amazing! If you want your kids to eat veggies this is awesome. My kids are used to eating veggies, and so they loved it but I really do think you could get your non-veggie eater to eat this. Or maybe I’m just biased as to how good it was!
You put the stew on top of couscous. If you and your family haven’t been eating couscous you are missing out. SO EASY to make and so good to eat and good for you! We eat it under lots of stuff! You almost can’t go wrong with couscous, and did I mention how easy it is to make. SO easy.
Here’s the recipe for the Roasted Vegetable Stew, which was so easy that I think I could make it off the top of my head next time!
1 large red bell pepper, seeded and cut into 2-inch pieces
1 large green bell pepper, seeded and cut into 2-inch pieces
1 large eggplant, cut into 2-inch pieces
1 medium yellow squash, cut into 2-inch pieces
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups vegetable broth
1 28 oz. can diced tomatoes with their juice
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 1/2 cups vegetable broth
1 cup whole wheat couscous
1/4 cup golden raisins
1/4 cup chopped toasted pecans
1/4 cup chopped parsley, plus additional for garnish
1. Preheat oven to 425∞F.
2. In a large bowl, toss bell peppers, eggplant, and squash with olive oil. Sprinkle in salt and pepper. Stir to combine. Pour vegetables onto a tray and spread out in one layer. Roast the vegetables for 25 minutes or until tender.
3. In a large saucepan, combine 2Ω cups broth, tomatoes, cumin, and crushed red pepper flakes. Bring to a boil over high heat.
4. Add in roasted vegetables and reduce heat to medium. Simmer uncovered for 5 minutes.
5. For couscous pilaf: In a medium saucepan, bring 1Ω cups broth to a boil. Add couscous and raisins. Stir to combine, then remove from heat. Let couscous stand, covered, for 5 minutes. Stir in pecans and parsley.
6. To serve, spoon about Ω cup of couscous into a shallow bowl and top with the vegetable stew. Garnish with fresh parsley and serve.
Per serving: 298 calories, 14 g fat (1.6 g saturated), 42 g carbohydrates, 7 g protein, 11 g fi ber, 578 mg sodium (26% Daily Value).