Vegetarian Polka Dot Stew

By Late2Serenity

Ingredients

• 2 cups water
• 1 cup uncooked Israeli couscous
• 2 medium carrots, sliced
• 1 plum tomato, chopped
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 cans (19 ounces each) ready-to-serve tomato soup
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon pepper
• Shredded Parmesan cheese

Preparation

Step 1

In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients; heat through. Sprinkle with cheese.