Seven Vegetable Couscous
Dive into the vibrant flavors of North Africa with this hearty and wholesome Seven Vegetable Couscous, a celebration of colorful produce and warm spices. Featuring a medley of tender zucchini, sweet potato, carrots, turnip, butternut squash, and tomatoes, this dish is gently simmered with chickpeas in an aromatic broth infused with cumin, coriander, cinnamon, paprika, and turmeric. A bed of fluffy couscous serves as the perfect canvas to soak up the richly spiced vegetable stew, while a sprinkling of fresh cilantro adds a bright, herbaceous finish. Ready in just one hour and perfect for feeding a crowd, this plant-based recipe is both comforting and nutrient-packed, making it ideal for family dinners, meal prepping, or even gatherings. Whether you're exploring Moroccan-inspired cuisine or looking for a flavorful vegetarian main course, Seven Vegetable Couscous combines tradition and taste in every bite.
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Recipe Information
Ingredients
- 1.5 cups couscous
- 1 medium zucchini
- 2 medium carrots
- 1 small sweet potato
- 1 small turnip
- 2 cups butternut squash
- 2 medium tomatoes
- 1 cup chickpeas
- 1 large onion
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro
Instructions
Peel and cube the sweet potato, turnip, and butternut squash into 1-inch pieces. Slice the zucchini into thick rounds and the carrots into diagonal slices. Chop the onion and dice the tomatoes.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the cumin, coriander, cinnamon, paprika, and turmeric, cooking for another minute until fragrant.
Add the diced tomatoes to the pot and stir well. Cook for another 5 minutes, allowing them to soften.
Pour in the vegetable broth and bring it to a gentle boil. Add the sweet potato, turnip, carrots, and butternut squash. Season with salt and black pepper. Reduce the heat to low, cover, and simmer for 20 minutes.
Add the zucchini and chickpeas to the pot. Simmer for an additional 10 minutes or until all vegetables are tender but not mushy.
Meanwhile, prepare the couscous by placing it in a heatproof bowl. Add 2 cups of boiling water and cover with a plate or lid. Let it sit for 5 minutes, then fluff with a fork.
Serve the couscous on a large platter or individual plates, and ladle the vegetable stew over the top. Garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1176 mg | 25% | |
*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.
