Seven-Vegetable Couscous

Seven-Vegetable Couscous
Photo by Annabelle Breakey

Ingredients

  • 2 medium tomatoes, cut into 1/2-in. dice (optional)
  • 2 cups couscous
  • 4 cups low-sodium chicken broth
  • 1 medium potato, peeled and cut into 1/2-in. dice
  • About ½ tsp. salt
  • 3 cloves garlic, minced
  • 2 tablespoons chopped flat-leaf parsley
  • + 10 more ingredients
    • 1 tablespoon ras el hanout (see below)
    • 1 medium or 2 small zucchini, cut into 1/2-in. dice
    • 1 preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)
    • 1 can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed
    • 2 tablespoons olive oil
    • 2 dried bird's-eye or arbol chiles
    • 1 medium carrot, peeled and cut into 1/2-in. dice
    • 1 medium parsnip, peeled and cut into 1/2-in. dice
    • 1 small turnip, peeled and cut into 1/2-in. dice
    • 1 small orange sweet potato, peeled and cut into 1/2-in. dice

1. In a large pot over medium-high heat, cook oil and garlic until fragrant, 1 minute. Add ras el hanout and chiles and cook, stirring, 1 minute. Add 1/2 tsp. salt, 3 cups broth, 2 cups water, carrot, parsnip, potato, turnip, sweet potato, and zucchini. Bring to a boil. Add chickpeas, lower heat,...

View full recipe at My Recipes

Comments

Variations on Seven-Vegetable Couscous

  • Seven-Vegetable Couscous
    • 10.75 cup(s) water
    • 2 medium white turnips
    • 3 large carrots
    • 1 large onion
    • 1 stick(s) d butter
    • 2 tablespoon(s) vegetable oil
    • +25 other ingredients


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