Vegetarian Polka Dot Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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From TOH-“Here’s a speedy and satisfying version of traditional minestrone soup. The fun polka-dot shapes of the couscous, baby carrots and black beans give this stew its name.” -Teagan O'Toole, Boston, Massachusetts The editor's note states that barley may be used for the couscous. I will likely use broth instead of water. Ingredients:
2 cups water |
1 cup israeli couscous, raw |
2 carrots, sliced |
1 plum tomato, chopped |
1/4 cup onion |
1 garlic clove, minced |
2 (19 ounce) cans tomato soup (not condensed) |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 tablespoon fresh basil (or 1 teaspoon dried basil) |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/4 teaspoon pepper |
shredded parmesan cheese (optional) |
Directions:
1. In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed.
3. Stir in the remaining ingredients; heat through. Sprinkle with cheese.
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