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Couscous with Seven Vegetables

Name: Couscous with Seven Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Israel
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

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!

serves:

Difficulty:

7 / 10

cook time:

50 min

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.

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