The temperatures outside are still registering well below zero and I wanted something stewy. Something warm. Something savory. But, I had eaten meat three days in a row and needed a break.
Thus, I created a wonderful vegetable stew... that I will call...
Italian-Style Green Beans over Couscous
Extra Virgin Olive Oil
1 small yellow onion, slivered
1 green pepper, slivered
1 or 2 cloves garlic, minced (I used two)
2 cups fresh green beans, cut into bite-sized pieces
One 14 oz. can diced tomatoes (do not drain)
6 leaves fresh basil, coarse chopped or chiffonade
½ cup vegetable stock, chicken stock or water
Kosher salt & Pepper, to taste
Freshly grated parmesan cheese, as a garnish (optional)
Heat a small Dutch oven on the stove and coat the bottom with olive oil. Add the onion and sauté for three or four minutes over medium-high heat, until soft. Add the slivered green pepper and sauté for a few additional minutes. Stir in the garlic and green beans. Pour the can of diced tomatoes and the stock (or water) over all. Add the chopped basil, salt & pepper to taste. Stir well to combine. Bring the stew to a boil, reduce the heat, cover and let simmer for approximately thirty minutes.
Serve over couscous (or rice, quinoa, barley, farro or pasta, or whatever) and garnish with freshly grated parmesan, if desired.
Serves 4 as a main course.
NOTES: Surprisingly yummy, healthy and low-fat. Use a veggie stock and omit the cheese garnish to make this dish vegan. I used a whole wheat couscous (from Trader Joe's) and served the stew with a tossed salad. Italian-style Green Beans dusted with freshly grated parmesan
Until my next update, I remain, your veggie-loving correspondent.