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Couscous with Seven Vegetables
Couscous is a staple in Israeli cuisine. When made correctly, it is soft and fluffy. But, many people forget to create the matching vegetable stew that is traditionally served over the couscous. Try this simple recipe to transform your couscous from a side dish into the centerpiece of a meal!
Ingredients
Israeli Olive oil
3 Tbsp
Yellow onion, diced
1 Pcs.
Garlic, minced
2 Cloves
Tomato paste
1 Tbsp
Tomatoes, seeded and diced
2 Pcs.
Ground Cumin
2 Tsp
Paprika
1 Tsp
Ground ginger
1 Tsp
Ground cinnamon
1 Tsp
Ground cayenne pepper
1/4 Tsp
Red peppers, chopped
2 Pcs.
Zucchini, halved and cut into wedges
2 Pcs.
Small turnips, peeled and cut into wedges
2-3 Pcs.
Bunch carrots, peeled and chopped
1
Butternut squash, peeled and cubed
1 Pcs.
Vegetable broth or water
4 Cup
Can chickpeas, rinsed and drained
15 ounce
Ras el-hanout
2 Tsp
Chopped parsley
2 Tbsp
Handful slivered almonds
(optional)
Dead sea Salt and pepper to taste
Pack instant couscous
1
Instructions
Step 1
Heat the olive oil in a large, deep saucepan over medium heat. Add the onions and sauté until softened, about 5 minutes. Season with salt and pepper.
Step 2
Add the garlic and tomatoes and sauté until softened, about 5 minutes. Add the tomato paste and spices, and stir to combine. Sauté the mixture for a few additional minutes until fragrant, stirring frequently to prevent scorching.
Step 3
Add the red peppers, zucchini, turnips, carrots, and squash, as well as the broth or water. Bring to a boil, reduce heat, and cover. Simmer until vegetables are tender, about 10-15 minutes.
Step 4
Remove cover and add chickpeas. Simmer until chickpeas are heated through and stew is thickened, another 5-10 minutes.
Step 5
Meanwhile, make couscous according to package directions. Remove from heat and cover. Let stand for 5 minutes. Remove cover and fluff couscous with a fork to break up any clumps.
Step 6
Just before serving, add the ras el-hanout to the stew. Taste and adjust seasonings.
Step 7
To serve, spread the couscous on a platter or shallow dish with a well in the middle. Spoon the vegetable stew over the couscous. Garnish with chopped parsley and slivered almonds, if using.
Recipe made with our
424 Salt110 grYes
Derech HatavlinimYes