Vegetable Couscous with Seven Vegetables

Name: Vegetable Couscous with Seven Vegetables
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: North African
Ingredients: 2 cups medium-grain couscous; 4 tbsp olive oil; 2 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 2 tsp ras el hanout; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 4 cups low-sodium vegetable broth; 1 can canned diced tomatoes; 1 can chickpeas (15 oz), drained, rinsed; 3 carrots, cut into chunks; 2 parsnip, cut into chunks; 2 zucchini, cut into chunks; 2 cups butternut squash, peeled, cubed; 2 turnip, cut into chunks; 1/2 head green cabbage, cut into wedges; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup harissa paste (for serving)

The classic North African festive couscous featuring seven symbolic vegetables braised in a fragrant spiced broth, served over fluffy steamed couscous with harissa on the side.

85 minMediumServes 6380 cal/serving

North AfricanDinnerStovetopVeganMediterraneanHigh FiberNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups medium-grain couscous
4 tbsp olive oil
2 yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
2 tsp ras el hanout
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 cups low-sodium vegetable broth
1 can canned diced tomatoes
1 can chickpeas (15 oz), drained, rinsed
3 carrots, cut into chunks
2 parsnip, cut into chunks
2 zucchini, cut into chunks
2 cups butternut squash, peeled, cubed
2 turnip, cut into chunks
1/2 head green cabbage, cut into wedges
1/4 cup fresh cilantro, roughly chopped
1/4 cup harissa paste (for serving)

Instructions

1

Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 diced yellow onion and cook for 6 to 7 minutes until softened and golden. Add 4 minced garlic cloves and cook 1 minute more.
2

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, and 2 tsp ras el hanout. Cook for 30 seconds until fragrant.
3

Add 1 can canned diced tomatoes and 4 cups low-sodium vegetable broth. Stir well and bring to a simmer. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
4

Add the harder vegetables: 3 cut into chunks carrots, 2 cut into chunks parsnip, 2 cups peeled, cubed butternut squash, and 2 cut into chunks turnip. Cover and simmer for 15 minutes.
5

Add 2 cut into chunks zucchini, 1/2 head cut into wedges green cabbage, and 1 can drained, rinsed chickpeas (15 oz). Cover and continue simmering for 15 to 20 more minutes until all vegetables are tender. Taste and adjust seasoning.
6

Meanwhile, prepare the 2 cups medium-grain couscous: bring 2 cups of salted water (scaled with the recipe) to a boil. Pour over the couscous in a large bowl, add a drizzle of olive oil, cover with plastic wrap, and steam for 5 minutes. Fluff with a fork.
7

Mound the couscous on a large platter. Ladle the vegetable stew over the top and around. Garnish with 1/4 cup roughly chopped fresh cilantro and serve 1/4 cup harissa paste (for serving) on the side for heat.

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Questions

What should Vegetable Couscous with Seven Vegetables look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until all vegetables are tender.

Is there a substitute for ras el hanout in Vegetable Couscous with Seven Vegetables?

The entry for Vegetable Couscous with Seven Vegetables calls for 2 tsp ras el hanout. In its place: Combine equal parts ground cumin, coriander, ginger and cinnamon with a little paprika and black pepper.

Can I use dried beans instead of canned in Vegetable Couscous with Seven Vegetables?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Vegetable Couscous with Seven Vegetables uses 1 can chickpeas (15 oz), drained, rinsed.

Can I make Vegetable Couscous with Seven Vegetables less spicy?

Yes. The heat in Vegetable Couscous with Seven Vegetables comes from 1/4 cup harissa paste (for serving). For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

Can I make Vegetable Couscous with Seven Vegetables gluten-free?

Yes. The gluten in Vegetable Couscous with Seven Vegetables is 2 cups medium-grain couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Serve it with

Saffron Vermicelli Rice (Seffa) side
Kermous Salad salad
Harissa Paste sauce
Almond Milk and Orange Blossom Sharbat drink

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