Vegetable Couscous

Name: Vegetable Couscous
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 tbsp Extra virgin olive oil; 2 Yellow onion, sliced; 250 g Roma tomatoes, chopped; 1 tsp Ground ginger; 1 tsp Ground turmeric; ½ tsp Ground cinnamon; 1 tsp Ground black pepper; 2 tsp Table salt, divided; 6 sprigs Cilantro, tied with the parsley; 6 sprigs Flat-leaf parsley, tied with the cilantro; 4 cups Vegetable broth; 4 Carrots, peeled and halved lengthwise; 450 g Butternut squash, peeled and cut into large chunks; 300 g Green cabbage, cut into wedges; 2 Zucchini, cut into thick pieces; 15½ oz Canned chickpeas (garbanzo beans), one can, drained; 14 oz Couscous, two packages; 2 tbsp Unsalted butter, for the couscous; ¼ cup Raisins (optional)

1 hr 15 minServes 6$60.93

Carrots, butternut squash, cabbage, zucchini, tomato, and chickpeas are simmered in a broth seasoned with ginger, turmeric, cinnamon, black pepper, and a bundle of cilantro and parsley, then arranged over buttered couscous with plenty of broth to spoon over. The couscous is the quick-cooking kind, soaked instead of steamed in a couscoussier. Turnips, a common addition, are left out because they are not a canonical ingredient.

Ingredients

3 tbspExtra virgin olive oilBuy 1 bottle
2Yellow onionslicedBuy 0.64 lb
250 gRoma tomatoeschoppedBuy 0.56 lb
1 tspGround gingerBuy 1 jar
1 tspGround turmericBuy 1 jar
½ tspGround cinnamonBuy 1 jar
1 tspGround black pepperBuy 1 jar
2 tspTable saltdividedBuy 1 canister
6 sprigsCilantrotied with the parsleyBuy 1 bunch
6 sprigsFlat-leaf parsleytied with the cilantroBuy 1 bunch
4 cupsVegetable brothBuy 1 carton
4Carrotspeeled and halved lengthwiseBuy 0.54 lb
450 gButternut squashpeeled and cut into large chunksBuy 1 lb
300 gGreen cabbagecut into wedgesBuy 0.67 lb
2Zucchinicut into thick piecesBuy 0.87 lb
15½ ozCanned chickpeas (garbanzo beans)one can, drainedBuy 1 can
14 ozCouscoustwo packagesBuy 2 boxes
2 tbspUnsalted butterfor the couscousBuy 1 package
¼ cupRaisins (optional)Buy 1 bag

Method

Heat the olive oil in a large pot, cook the onions until soft, then add the tomatoes, ginger, turmeric, cinnamon, pepper, and 1 1/2 tsp of the salt and cook 5 minutes.
Add the broth, 2 cups water, the tied herbs, and the carrots, bring to a boil, and simmer 15 minutes.
Add the squash and cabbage and simmer 10 minutes, then add the zucchini, chickpeas, and raisins if using and simmer until all the vegetables are tender, about 15 minutes more; remove the herbs.
Meanwhile, put the couscous in a wide bowl with the butter and the remaining salt, pour over boiling water as its package directs, cover, and let stand until absorbed, then fluff with a fork.
Mound the couscous on a platter, arrange the vegetables on top, and serve with bowls of the broth to spoon over.