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couscous with vegetables
Photo credit: Emily Paster

Couscous with Seven Vegetables

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A great way to incorporate seasonal produce for a weeknight dinner or for Rosh Hashanah.

  • Total Time: 50 minutes
  • Yield: Serves 6

Ingredients

  • 3 Tbsp olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 Tbsp tomato paste
  • 2 tomatoes, seeded and diced
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cayenne
  • 2 red peppers, chopped
  • 2 zucchini, halved and cut into wedges
  • 2-3 small turnips, peeled and cut into wedges
  • 1 bunch carrots, peeled and chopped
  • 1 butternut squash, peeled and cubed
  • 4 cups vegetable broth or water
  • 15 oz can chickpeas, rinsed and drained
  • 2 tsp ras el hanout
  • 2 Tbsp chopped flat-leaf parsley
  • handful slivered almonds (optional)
  • salt and pepper, to taste
  • 1 box instant couscous (about ⅓ cup)

Instructions

  1. Heat the olive oil in a large, deep saucepan or Dutch oven over medium heat. Add the onions and sauté until softened, about 5 minutes. Season with salt and pepper.
  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.
  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.
  4. Remove cover and add chickpeas. Simmer until chickpeas are heated through and stew is thickened, another 5-10 minutes. (May be done ahead up to this point.)
  5. Meanwhile, make couscous according to package directions. Remove from heat and cover. Let stand 5 minutes. Remove cover and fluff couscous with a fork to break up any clumps.
  6. Just before serving, add the ras el hanout to the stew. Taste and adjust seasonings.
  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.

Notes

You can make the stew (Directions 1-4) ahead of time.

  • Author: Emily Paster
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Sephardi