Mediterranean veggie and meat couscous stew isn't a traditional Balkan dish, but it can easily earn a cozy spot in your dinner rotation. Slow-simmered sauce brimming with vegetables and chunks of meat over fluffy couscous grains with a warm curry note. Shall we?
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Background
Today's flavorful, veggie-loaded (and we mean loaded!) dish brings the depth of a slow-cooked meal to tender couscous grains.
With a warm curry undercurrent, the dish isn't Balkan. However, it goes great with traditional sides like fried mini breads or the local pan baked bread.
Mom picked this up during our short stint in the Mediterranean, and we've been cooking couscous this way ever since.
Why You'll Love Mediterranean Couscous Stew
Versatile Sauce!
Packed with beans and veggies, but easily customizable.
The meat too ranges from chicken to veal.
Family-friendly Comfort!
The kind of meal everyone from children to grandparents will love.
Make-ahead Magic.
Sauce flavor gets better if you let it rest.
Ideal for busy evenings or meal prep.
Ingredients
Here is a list of ingredients for our Mediterranean couscous sauce.
Again, this is an easy, versatile sauce. You can skip an ingredient here and there, even experiment a little with some other ones.
However, for the full taste, use as many listed ingredients as possible.
A vegetable medley (pick a few or all):
- onions
- carrots
- bell peppers (yellow, red, green)
- tomatoes
- chickpeas
- peas
- green beans
- black, kidney or cannellini beans
- corn
- avoid cruciferous veggies and shrooms
Meat (pick (preferably) one, or two):
- chicken
- beef
- veal
- mutton
- fish
Add seasonings and aromatics:
- bouillon cube (or Vegeta)
- salt and pepper
- sugar
- parsley
- garlic
- ginger
- curry
Sauce and couscous:
- tomato purée
- couscous
- (optional) tabasco sauce, chili, harissa
Instructions
Mediterranean couscous sauce is all about simmering. Look below.
Step 1. Start the base.
Step 2. Add the meat.
Step 3. Simmer.
Step 4. Make couscous.
Step 5. Finish sauce.
Step 6. Serve.
Extra tip: If you’re feeling adventurous, steam your couscous over the simmering sauce for even deeper flavor.
Handling
Serve couscous with chicken and veggie sauce warm, spooned generously over couscous. Pair it with fried mini breads, local pan-baked bread, or a simple side salad.
Store leftover sauce and couscous separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart helps preserve the texture.
Reheat the stew gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Stir halfway through for even heating.
Add a splash of water to couscous, warm it up gently. Once done, and a teaspoon of butter to couscous, and stir well.
Pair With
Here are a few ideas of what to serve with Mediterranean couscous stew:
Variations
Change the meat.
Try beef, veal, mutton, lamb, turkey, or pork; or a combo.
Spice it up.
Adding a bit of spice takes it to the next level (tabasco, harissa, etc.).
Vegetarian.
Skip the chicken and add extra chickpeas and beans.
Seafood.
Replace meat with shrimp or fish for a different dish altogether.
Recipe FAQs
Absolutely.
Use veal, beef, mutton, lamb, fish, or shrimp.
Follow the package instructions
Usually, couscous is placed in a bowl and covered with hot water for 5-10 minutes, or until fluffy. An even better way is to stem couscous over the stew, as it cooks.
Yes.
Skip the meat, and load up on veggies and beans.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Mediterranean Veggie and Meat Couscous Stew
Ingredients
Meat (pick (preferably) one or two):
- 1 pound chicken mutton, beef, fish or veal; diced
A vegetable medley (pick a few or all):
- 1 yellow onion large, diced
- 1 carrot large, diced
- 1 red or yellow bell pepper large, diced
- 1 bouillon cube or 2-3 tablespoons Vegeta
- 8 ounces cannelinni beans approximately, canned but drained
- 8 ounces black beans approximately, canned but drained
- 8 ounces chick peas approximately, canned but drained
- 8 ounces green beans approximately, canned but drained
- 8 ounces corn approximately, canned but drained
- 8 ounces diced tomatoes approximately, canned but drained
Add seasonings and aromatics:
- 1 garlic clove minced
- ground pepper to taste
- ⅛ teaspoon ginger
- 1 teaspoon curry powder
- 1 tablespoon parsley
- 1 teaspoon sugar
Sauce and couscous:
- 1-2 tablespoons oil any
- 2 cups water
- .25 cup tomato purée
- 1 box of couscous enough for 6 servings
- (optional) add a dash of chili flakes, fresh chili, or tabasco
Instructions
- Start the base stew. Heat up oil in a deep skillet over medium heat. Add onions and carrots. Simmer. Add bell peppers. Stir frequently and add a splash of water at a time. (You'll be adding about 2 cups of water to the sauce throughout the cooking process.)
- Add the chicken. Once veggies soften, add chicken. Simmer 15-ish minutes. Then add the aromatics and seasonings.
- Simmer. Continue cooking for about 30 minutes, stirring and adding water to keep the stew fluid.
- Couscous. Prepare couscous separately, according to the box directions. Set aside. (If you prefer and have equipment, you can steam couscous over the simmering stew.)
- Finish the sauce. Add the drained beans and remaining veggies to the chicken mixture. Simmer 15–20 more minutes, then stir in tomato purée and sugar.
- Serve: Spoon warm chicken and veggie sauce over couscous. Serve with fried mini breads, pan-baked bread, or a simple salad. Store: Refrigerate sauce and couscous separately in airtight containers up to 3 days.Reheat: Warm stew with a splash of water, stirring halfway. Sprinkle couscous with a little water, heat gently, then stir in 1 teaspoon butter before serving.
Video
Notes
- Nutrition Information
JenW says
Dear Aida, with this recipe for Mediterranean Veg Stew, you mention "tomato sauce" in the ingredients for the couscous. Do you mean tomato ketchup or tomato puree? Thank you!
P.S. love your recipes and keep up the great work, it's appreciated.
Aida says
Hi Jen,
Yes, I meant the tomato puree. I'll fix that.
However, when in a pinch you can use tomato sauce also, provided it doesn't have too many added flavors that could affect the overall dish.
You can use a combo of veggies - we always do. However, we start the fresh ones earlier, as the canned ones usually require a shorter time to soften.
So glad you like the recipes.
Kind regards!
Aida