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Vegetable Couscous with Seven Vegetables

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

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. 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. 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. 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. 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. 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. 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. 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.

Questions

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

Yes. The gluten in this entry 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.

How long does Vegetable Couscous with Seven Vegetables keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Vegetable Couscous with Seven Vegetables?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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