Seven-Vegetable Couscous Recipe

Name: Seven-Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon ras el hanout (see below); 2 dried bird's-eye or arbol chiles; About 1/2 tsp. salt; 4 cups low-sodium chicken broth; 1 medium carrot, peeled and cut into 1/2-in. dice; 1 medium parsnip, peeled and cut into 1/2-in. dice; 1 medium potato, peeled and cut into 1/2-in. dice; 1 small turnip, peeled and cut into 1/2-in. dice; 1 small orange sweet potato, peeled and cut into 1/2-in. dice; 1 medium or 2 small zucchini, cut into 1/2-in. dice; 1 can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed; 2 medium tomatoes, cut into 1/2-in. dice (optional); 2 tablespoons chopped flat-leaf parsley; 2 cups couscous; 1 preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)

Servings: persons

2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ras el hanout (see below)
2 dried bird's-eye or arbol chiles
About 1/2 tsp. salt
4 cups low-sodium chicken broth
1 medium carrot, peeled and cut into 1/2-in. dice
1 medium parsnip, peeled and cut into 1/2-in. dice
1 medium potato, peeled and cut into 1/2-in. dice
1 small turnip, peeled and cut into 1/2-in. dice
1 small orange sweet potato, peeled and cut into 1/2-in. dice
1 medium or 2 small zucchini, cut into 1/2-in. dice
1 can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed
2 medium tomatoes, cut into 1/2-in. dice (optional)
2 tablespoons chopped flat-leaf parsley
2 cups couscous
1 preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)

1
In a large pot over medium-high heat, cook oil and garlic until fragrant, 1 minute. Add ras el hanout and chiles and cook, stirring, 1 minute. Add 1/2 tsp. salt, 3 cups broth, 2 cups water, carrot, parsnip, potato, turnip, sweet potato, and zucchini. Bring to a boil. Add chickpeas, lower heat, and simmer vegetables until just tender, 15 minutes. Add tomatoes, if using, and parsley. Cook vegetables until tender, 3 to 5 minutes. Add salt to taste.
2
Bring remaining cup broth and 1 1/4 cups water to a boil in a medium pot. Add couscous, cover, and turn off heat. Let sit 5 minutes, then fluff with a fork.
3
Remove chiles from vegetables and discard. Serve vegetables over couscous, garnished with preserved lemon if you like.
4
Ras el hanout: Mix together 1/2 tsp. each ground ginger, turmeric, and coriander; 1/4 tsp. each freshly ground black pepper, cinnamon, nutmeg, and saffron (optional); 1/8 tsp. each ground allspice, cloves, and mace; and crushed seeds from 6 cardamom pods (optional).
5
Note: Nutritional analysis is per serving.

687

kcal

Calories

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: 2 tablespoons olive oil, 3 cloves garlic, minced, 1 tablespoon ras el hanout (see below), 2 dried bird's-eye or arbol chiles, and more.

Yes, Seven-Vegetable Couscous falls under the Vegetarian 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.

Seven-Vegetable Couscous

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