Seven-Vegetable Couscous
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cloves
Garlic (smashed)2 small
Turnip (peeled and quartered)1 cup
Golden Raisins1 tsp
Kosher Salt1.5 tsps
Ground Turmeric1 tsp
Ground Cloves2 cups
Water (cold)450 g
Butternut Squash1 tbsp
Unsalted Butter1.5 cups
Couscous (uncooked)1 cup
Almond (sliced, toasted)Directions:
1
For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid
2
Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes
3
Halve and seed the butternut squash and cut it into wedges
4
Tie parsley sprigs together with kitchen string
5
Add squash, zucchini, chickpeas, and parsley sprigs to the pot
6
Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices
7
Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes
8
(You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve
9
All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes
10
) Remove cinnamon sticks
11
For the couscous: Bring water to a boil with the butter and salt in a small saucepan
12
Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes
13
Transfer to a bowl and fluff with a fork
14
To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center
15
Pour some of the broth over the vegetables and sprinkle with the almonds
16
Pass the remaining broth and the harissa, if desired, at the table