See Also: Spicy Vegetable Stew(recipes)
Spicy bean stew with sausages(recipes)
Spicy Zucchini-Pepper Stew(recipes)
Spicy Black Bean & Sausage Stew(recipes)
Middle Eastern Vegetable Stew(recipes)
Pork and Vegetable Stew with Noodles(recipes)
Langoustines with summer vegetable stew(recipes)
Italian Sausage and Vegetable Stew(recipes)
Garden Vegetable Tabbouleh Stew(recipes)
Spicy Vegetable Chili(recipes)

Spicy Vegetable Stew (recipes)


Spicy Vegetable Stew

Prep and Cook Time: 23 minutes

Yield: Makes 4 servings



Ingredients:



1tablespoon vegetable oil

2carrots, chopped

1/2onion, chopped

2cloves garlic, minced

1teaspoon ground cumin

1teaspoon paprika

3/4teaspoon ground cinnamon

1/2teaspoon salt

1/2teaspoon ground ginger

1/2teaspoon black pepper

1can (14-1/2 ounces) diced tomatoes

1can (about 14 ounces) vegetable broth

1cup frozen hash brown potatoes

1cup frozen green beans

2tablespoons tomato paste

1/4to 1/2 teaspoon hot pepper sauce

1-1/3cups water

1-1/3cups uncooked couscous

Fresh Italian parsley









Preparation:





1.Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, garlic, cumin, paprika, cinnamon, salt, ginger and black pepper; cook and stir about 5 minutes or until vegetables are tender.2.Stir in tomatoes, broth, potatoes, green beans, tomato paste and hot pepper sauce; bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.3.While stew is simmering, prepare couscous. Bring water to a boil in small saucepan over high heat. Stir in couscous. Cover and remove saucepan from heat; let stand 5 minutes.4.Fluff couscous with fork. Serve vegetable stew over couscous. Garnish with parsley.







For a special touch, garnish with fresh Italian parsley.





Nutritional Information:







Serving Size:







Fiber

13 g







Carbohydrate

77 g







Total Fat

9 g







Calories from Fat

19 %







Calories

430







Protein

12 g







Sodium

628 mg









Dietary Exchange:







Fat

1-1/2







Vegetable

3







Starch

4