Seven Vegetable Couscous Recipe

Name: Seven Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups couscous, uncooked; 1 tablespoon vegan margarine; 1 teaspoon turmeric; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 medium onions, chopped; 1 cup finely shredded white cabbage; 1 medium turnip, peeled and diced; 1 medium yellow summer squash, halved lengthwise and thinly sliced; 1 medium zucchini, halved lengthwise and thinly sliced; 1 15- to 16-ounce can chickpeas, drained and rinsed; 1 1/2 cups diced ripe tomatoes; 2 teaspoons grated fresh or jarred ginger, or more, to taste; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; Dried hot red pepper flakes, to taste, optional; Salt and freshly ground pepper, to taste; 1/2 cup golden raisins (for garnish); ⅓ cup minced fresh parsley (for garnish); Sliced or slivered toasted almonds (for garnish)

Servings: persons

1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
1/2 cup golden raisins (for garnish)
⅓ cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)

1
Combine the couscous and 3 cups boiling water in a heatproof bowl.
2
Cover and let stand until the water is absorbed, about 15 minutes.
3
Fluff with a fork, then stir in the margarine, turmeric and salt.
4
Cover and set aside.
5
For the vegetable stew, heat the oil in a large saucepan or soup pot.
6
Add the onions and saute over medium heat until translucent.
7
Stir in cabbage and saute until both it and the onion are lightly golden.
8
Add the remaining stew ingredients.
9
Bring to a simmer, then cover and reduce the heat to medium-low.
10
Cook, stirring occasionally, for 15 to 20 minutes.
11
Add water as needed to produce a moist, but not soupy, consistency.
12
The vegetables should be just tender, but still firm.
13
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center.
14
Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds.
15
Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

161

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 20 ingredients. The key ingredients include: 1 1/2 cups couscous, uncooked, 1 tablespoon vegan margarine, 1 teaspoon turmeric, 1 teaspoon salt, 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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