Couscous With Harvest Vegetables Recipe

Name: Couscous With Harvest Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices; 1 large yellow onion, sliced; 2 garlic cloves, minced; 1 1/2 teaspoons salt, divided; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 tablespoon fresh grated ginger; 1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*; 4 carrots, halved lengthwise and cut into thirds; 2 turnips, cut into 2-inch pieces; 1 cup golden raisins; 5 cups chicken stock or chicken or vegetable broth; 1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths; 1 (15.5-ounce) can chickpeas; 1 (10-ounce) package couscous; Garnish: fresh cilantro or mint leaves

Servings: persons

1 tablespoon olive oil
4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
1 large yellow onion, sliced
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon fresh grated ginger
1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*
4 carrots, halved lengthwise and cut into thirds
2 turnips, cut into 2-inch pieces
1 cup golden raisins
5 cups chicken stock or chicken or vegetable broth
1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
1 (15.5-ounce) can chickpeas
1 (10-ounce) package couscous
Garnish: fresh cilantro or mint leaves

1
Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; saute 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.
2
Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
3
Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
4
*Substitute 1 butternut squash or large sweet potato, if desired.

1003

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices, 1 large yellow onion, sliced, 2 garlic cloves, minced, and more.

Yes, Couscous With Harvest Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Harvest Vegetables

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