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Algerian Couscous Vegtable Stew

Potato, carrot, zucchini and squash in a tomato stew over couscous

Algerian Couscous Vegtable Stew


1 large onion, chopped
2 tbsp olive oil
1/2 cup water
1/2 tblsp cinnamon
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp cumin
Salt and pepper to taste
5 tblsp tomato paste
3 cloves garlic, crunched
3 medium zucchini, cut into chunks
4 small yellow squash, cut into chunks
3/4 large carrot, cut into chunks
3 medium potatoes, peeled, cut into chunks
1 red bell pepper, seeded, sliced
1 400g can garbanzo beans
Cooked couscous, fluffed with a fork
Flat leaf parsley for garnish


  1. Heat oil in a large frying pan then sauté onion and garlic until softened.
  2. Add water, tomato paste, spices, carrot and potatoes then bring to a boil, cover and simmer on low heat for 1/2 hour.
  3. Add the zucchini, squash and bell pepper and simmer for another 15 minutes (until vegtables are tender).
  4. Add the drained garbanzo beans 5 minutes before you take vegetables off the heat.
  5. Garnish with parsley then serve the stew over the couscous.

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