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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Couscous With Harvest Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions