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.
Ingredients
- 2 cups medium-grain couscous
- 4 tbsp olive oil
- 2 yellow onion, diced
- 4 cloves 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 canned chickpeas, 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
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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 cloves minced garlic cloves and cook 1 minute more.
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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.
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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.
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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.
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5
Add 2 cut into chunks zucchini, 1/2 head cut into wedges green cabbage, and 1 can drained, rinsed canned chickpeas. Cover and continue simmering for 15 to 20 more minutes until all vegetables are tender. Taste and adjust seasoning.
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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.
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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.