Bundle up with a bowl—chef Shayne Nunes offers a winter recipe that borrows layers of flavor from hot-weather climes. Roasted tomatillos make the base, followed by Israeli couscous, tropical coconut milk and spices like cumin, coriander and cayenne. A squeeze of fresh lime finishes the dish for a stew that’s better than a sweater when it comes to staying warm.
- 2 teaspoons canola oil
- 3/4 pounds tomatillos, quartered
- 2/3 cup carrots, diced
- 2/3 cup leeks, sliced
- 2/3 cup celery, sliced
- 2 2/3 tablespoons garlic, chopped
- 1 1/3 cups V8 vegetable juice
- 1 (16-ounce) can chickpeas, drained
- 1 (16-ounce) can diced tomatoes
- 2/3 cup couscous
- 1 cup coconut milk
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2/3 cup water
- 4 teaspoons fresh lime juice
- In a large pot, heat the canola oil on high and add the tomatillos to brown on all sides.
- When the tomatillos are well browned, add the carrots, leeks and celery to caramelize, then add the garlic to brown.
- Deglaze the vegetables with V8 and add the chickpeas, tomatoes, couscous, coconut milk and spices. Stir to combine.
- Add the water and allow the stew to reduce for about 20-30 minutes, or until the couscous is tender. Season with salt and pepper.
- Whisk in the fresh lime juice, and adjust the seasoning to taste. Serve the stew immediately or cool it in an ice bath.