Couscous Des Legumes
Submitted by dreamer1141
Vegetable couscous stew spiced with cumin, cinnamon, turmeric, and coriander, loaded with sweet potato, turnip, cabbage, chickpeas, and raisins. A fragrant North African one-pot dinner for six.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the vegetarian couscous you bring to the table when you want everyone to forget there’s no meat.
A rich, spice-heavy broth starts with cumin, paprika, curry, coriander, cinnamon, turmeric, cloves, and ginger, all bloomed in olive oil with onion and garlic until your kitchen smells like a Marrakech souk.
Sweet potatoes, carrots, potatoes, and turnips go in first for the long simmer, followed by cabbage, green beans, zucchini, and bell pepper.
Chickpeas stir in at the end, and the couscous itself gets soaked in two cups of that gorgeous spiced broth so every grain carries flavor. Raisins scattered through the couscous add little bursts of sweetness.
Pro Tips
- Toast the spices in the oil for a full minute before adding liquids. This step wakes up their essential oils and deepens the whole dish.
- Cut all the vegetables to roughly the same size so they cook evenly. Chunky and rustic is the goal here.
- Use the broth from the stew to hydrate the couscous instead of plain water. This is what separates a good couscous from a great one.
- Serve with harissa on the side for anyone who wants heat. A little goes a long way.
Ingredients
Directions
Sauté onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors.
Add tomatoes, broth, sweet potato, carrot and potatoes.
Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.
Combine couscous and raisins in a large bowl or saucepan.
Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.
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