Vegetarian Stew with Pearled Couscous

An abundant blend of hearty vegetables and tender balls of pearled couscous. Those couscous pearls... they transform this beautiful pot of vegetables, herbs and parmesan-spiked broth into a robust, satisfying stew. Here's my promise to you: this wholesome meal is so satisfying, even the carnivores in the crowd will be lining up for seconds and thirds.

No joke - this stew is incredibly rich and hearty. And so LOADED with vegetables and other goodies! Leeks, carrots, celery, zucchini, beans - all basking in that parmesan broth. You'll find hints of chili, oregano, cilantro, and smoked paprika too. There are so many unique and wonderful elements to this dish, it will blow your mind.

About the beans: I used 1/2 can each of great northern and pinto beans. You may use any bean variety you prefer, or a combination of varieties. You need about 15 ounces, or 1 3/4-2 cups total.

About the couscous: I prefer the larger balls of pearled couscous (also called Israeli couscous) for this recipe, but you can also use regular couscous.

Want a vegan version? Substitute vegan parmesan cheese for the grated parmesan cheese.

Vegetarian Stew with Pearled Couscous
Note: I like to leave the parmesan rind in the stew when I serve it – if there’s any left after cooking. You can remove it if desired.

1 tablespoon olive oil

2 cups chopped leeks, rinsed well to remove dirt
1 cup chopped carrots
2 celery stalks, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon smoked paprika
4 cups vegetable broth
1/2 cup tomato sauce (from a carton or can)
15-ounce can pinto beans, pink beans, great northern beans, or white beans (or a combination of beans), rinsed and drained
2-inch piece parmesan rind or 2 tablespoons grated parmesan cheese
3/4 cup pearled couscous (also called Israeli couscous)
1 medium zucchini, chopped
Salt and freshly ground black pepper

Heat the oil in a large stock pot or saucepan over medium heat. Add the leeks, carrots, celery, and garlic and cook for 3 to 4 minutes, until the vegetables soften, stirring frequently. Add the chili powder, oregano, cilantro, and paprika and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the broth, tomato sauce, beans, and parmesan rind (or grated cheese) and bring to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes.
Stir in the couscous and zucchini. Cover and simmer for 10 minutes, until the couscous is tender. Season to taste with salt and pepper and serve.

Serves 4