Seven-Vegetable Couscous
Seven-Vegetable Couscous is a side dish that serves 6. One serving contains 419 calories, 14g of protein, and 10g of fat. For $1.69 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires couscous, carrot, canned chickpeas, and harissa. Not a lot of people made this recipe, and 7 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Try Vegetable Couscous (Couscous aux Légumes), Seven-Vegetable Couscous, and Seven-Vegetable Couscous for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1/2 cup sliced almonds, toasted
1 pound butternut squash
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1 cup canned whole peeled tomatoes, with their juices
1 large carrot, peeled and cut into 2-inch chunks
1 cinnamon stick, snapped in half
1 1/2 cups uncooked couscous
1/2 fennel bulb, thickly sliced lengthwise, root end intact
4 sprigs fresh flat-leaf parsley, tied together with kitchen string
1 tablespoon peeled, chopped, fresh ginger
3 cloves garlic, smashed
1/3 cup golden raisins
1/8 teaspoon ground cloves
2 teaspoons each ground cumin, paprika, and sugar
1 1/2 teaspoons ground turmeric
Harissa (Tunisian hot sauce)
1 tablespoon kosher salt
1 teaspoon kosher salt
2 small turnips, peeled and quartered
1 tablespoon unsalted butter
2 cups water
2 cups cold water
1 medium yellow onion, quartered lengthwise, root end intact
1 small zucchini, cut into 2-inch rounds
Equipment:
pot
kitchen twine
sauce pan
bowl
slotted spoon
Cooking instruction summary:
For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks. For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork. To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the table.
Step by step:
For the stew
1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid.
2. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string.
3. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.)
4. Remove cinnamon sticks.
5. For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
6. Transfer to a bowl and fluff with a fork.
7. To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center.
8. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
9. table.
Nutrition Information:
covered percent of daily need
