Couscous with Seven Vegetables
Experience the vibrant flavors of North Africa with this comforting dish of *Couscous with Seven Vegetables*. This wholesome recipe features a medley of tender garden-fresh vegetables—carrots, zucchini, turnips, potatoes, butternut squash, and more—slow-simmered in a spiced vegetable broth infused with turmeric, cumin, paprika, and a hint of cinnamon. Protein-rich chickpeas elevate this vibrant stew, while fluffy couscous serves as the perfect base to soak up all the aromatic goodness. Ideal for vegetarians and those seeking a hearty yet healthy meal, this dish is naturally packed with color, nutrients, and flavor. Garnish with fresh parsley for an herby finish, and enjoy this warm and satisfying bowl of comfort that’s perfect for family dinners or special gatherings.
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Recipe Information
Ingredients
- 2 cups couscous
- 1 cup (cooked or canned, drained and rinsed) chickpeas
- 2 medium zucchini
- 3 medium carrots
- 2 medium turnips
- 2 medium potatoes
- 1 small (peeled and cubed) butternut squash
- 2 medium (diced) tomatoes
- 1 large (diced) onion
- 4 cloves (minced) garlic
- 4 tablespoons olive oil
- 1 cinnamon stick
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 6 cups vegetable broth
- 2 tablespoons (chopped, for garnishing) fresh parsley
- 1.5 teaspoons (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Prepare all the vegetables: peel and cube the potatoes, carrots, turnips, and butternut squash; slice the zucchini into thick rounds; dice the tomatoes and onion; and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 5-7 minutes until softened and fragrant.
Stir in the cinnamon stick, ground turmeric, ground cumin, and paprika. Cook for 1-2 minutes, allowing the spices to bloom.
Add the diced tomatoes and cook for another 3-4 minutes, stirring occasionally, until softened.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the cubed butternut squash, potatoes, carrots, turnips, chickpeas, and salt. Reduce the heat to medium-low and simmer for 20 minutes.
After 20 minutes, add the zucchini rounds to the pot and continue simmering for another 15-20 minutes, or until all the vegetables are tender but not falling apart. Adjust seasoning with salt and black pepper to taste.
While the vegetables are cooking, prepare the couscous. Place the couscous in a large, heatproof bowl. Heat 2 cups of water (or as indicated on your couscous package) to a boil and pour it over the couscous. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes. Fluff with a fork once done.
To serve, place a pile of couscous in the center of each plate or serving dish. Arrange the vegetables and chickpeas around the couscous and ladle some of the flavorful broth over the top.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
