Couscous with Vegetables Recipe

Name: Couscous with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter or extra virgin olive oil; 2 large onions, roughly chopped; 1 red bell pepper, stemmed, seeded, and roughly chopped; Salt and black pepper to taste; 1 tablespoon peeled and minced fresh ginger; 1 large pinch of saffron threads or 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne, or to taste; 1 teaspoon ground coriander; 3 cloves; 1/2 teaspoon ground cinnamon; 4 medium carrots, roughly chopped; 1 pound winter squash, like butternut or pumpkin, trimmed and cut into chunks; 2 medium zucchini, cut into chunks; 1 cup or more chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water; 2 cups cooked (page 431) or canned chickpeas; 1/2 cup raisins; 1 recipe Couscous or Couscous with Butter or Oil (preceding recipe)

Servings: persons

4 tablespoons (1/2 stick) butter or extra virgin olive oil
2 large onions, roughly chopped
1 red bell pepper, stemmed, seeded, and roughly chopped
Salt and black pepper to taste
1 tablespoon peeled and minced fresh ginger
1 large pinch of saffron threads or 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne, or to taste
1 teaspoon ground coriander
3 cloves
1/2 teaspoon ground cinnamon
4 medium carrots, roughly chopped
1 pound winter squash, like butternut or pumpkin, trimmed and cut into chunks
2 medium zucchini, cut into chunks
1 cup or more chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water
2 cups cooked (page 431) or canned chickpeas
1/2 cup raisins
1 recipe Couscous or Couscous with Butter or Oil (preceding recipe)

1
Put the butter in a large saucepan or flameproof casserole with a lid over medium heat.
2
A minute or two later, add the onions and bell pepper, along with a couple of pinches of salt and at least 1/2 teaspoon black pepper (you should really taste the pepper in this dish).
3
Cook, stirring occasionally, until the onions are quite tender, about 10 minutes.
4
Add the ginger, saffron, cayenne, coriander, cloves, and cinnamon and stir.
5
Add the carrots, winter squash, and zucchini, along with a cup of stock.
6
Turn the heat to low, cover, and adjust the heat so the mixture simmers steadily.
7
Cook until the carrots are tender, 20 to 30 minutes, checking and adding a bit more liquid if the mixture threatens to dry out.
8
Add the chickpeas and raisins and cook for another 10 minutes, adding liquid if the mixture is dry, raising the heat and boiling some of it off if the mixture seems too soupy (it should be like a stew).
9
Taste and adjust the seasoning; the flavors of black pepper and cayenne should be pronounced.
10
Serve immediately over the couscous.

1538

kcal

Calories

133

Fat

Carbs

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: 4 tablespoons (1/2 stick) butter or extra virgin olive oil, 2 large onions, roughly chopped, 1 red bell pepper, stemmed, seeded, and roughly chopped, Salt and black pepper to taste, and more.

Yes, Couscous with 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 Vegetables

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