Ingredients
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1 (5.8 oz) pkg roasted garlic and olive oil couscous
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1 (7.5 oz) jar roasted red peppers in oil
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1 cup diced onion
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1 cup sliced carrot
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2 (15.5 oz) can chickpeas, rinsed and drained
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1 tbsp cumin
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2 tbsp tomato paste
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1/2 (16 oz) pkg frozen cauliflower, thawed
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2 cups vegetable broth
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1 (24 oz) can diced tomatoes
Steps
1
Prepare the couscous according to package directions. Remove the roasted red peppers from jar, reserving 2 tbsp oil, and dice.
2
In a large, heavy pot, add reserved oil and sauté the onions and carrots for 2 min. Add the roasted red peppers, chickpeas, cumin, tomato paste, and cauliflower. Toss to combine.
3
Add the vegetable broth and diced tomatoes. Cook over medium-high heat for 8 min. until vegetables are tender, stirring occasionally. Serve stew with couscous.
Tips
Top off this steamy stew with chopped parsley.
