Seven Vegetable Couscous

Name: Seven Vegetable Couscous
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 12 teaspoon ground cinnamon; 12 teaspoon ground turmeric or 12 teaspoon saffron thread; 14 teaspoon cayenne; 3 cups vegetable broth; 1 sweet potato, peeled and cut into 1-inch chunks; 2 carrots, cut into 1/2-inch slices; 8 ounces green beans, cut into 2-inch lengths; 1 lb small zucchini, halved lengthwise and cut into 2-inch pieces; 1 12 cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can); 1 (14 1/2 ounce) can diced tomatoes, drained; salt; 12 cup frozen peas, thawed; 2 cups quick-cooking couscous; 12 cup raisins; 2 tablespoons minced parsley; harissa, sauce

21 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
12 teaspoon ground cinnamon
12 teaspoon ground turmeric or 12 teaspoon saffron thread
14 teaspoon cayenne
3 cups vegetable broth
1 sweet potato, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch slices
8 ounces green beans, cut into 2-inch lengths
1 lb small zucchini, halved lengthwise and cut into 2-inch pieces
1 12 cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can)
1 (14 1/2 ounce) can diced tomatoes, drained
salt
12 cup frozen peas, thawed
2 cups quick-cooking couscous
12 cup raisins
2 tablespoons minced parsley
harissa, sauce

Directions

1

Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
2

Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
3

Decrease heat to medium; cover, and simmer for 10 minutes.
4

Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
5

Stir in the peas and remove from the heat.
6

In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
7

Let stand 10 minutes, then add parsley and fluff with a fork.
8

Mound the couscous in the center of a large platter and surround with the vegetables.
9

Serve the harissa sauce on the side.