I love stews! I was in the mood for something different and as I had whole grain couscous home, I thought about making a seven vegetable couscous. When I went to Morocco, I had a lot of delicious couscous and thinking about the trip made me want to have a couscous. This is a healthy version. It’s also vegetarian. I used chickpea as a source of protein.
In terms of vegetables, I used onions, carrots, turnips, butternut squash, yellow squash, zucchini and tomatoes. I also added raisins to the mixture and spices cumin, paprika, turmeric, cinnamon and cayenne pepper.
The couscous is simply cooked in water with a little olive oil and sea salt. Couscous is not gluten-free so if you are looking for a gluten-free option, use quinoa, millet or brown rice, or gluten-free pasta if you like.
The harissa sauce is excellent with the couscous but it’s optional. If you don’t want to make it you can always buy it already prepared.
I hope you enjoy this couscous dish!
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 tablespoon grated ginger
- 2 large carrots, peeled and cut into 2-inch chunks
- 2 turnips, peeled and quartered
- 1 cup butternut squash, peeled, cut into ½-inch cubes
- 1 medium yellow squash, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup diced seeded tomatoes
- 1 canned chickpeas, rinsed and drained
- ⅓ cup raisins
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Dash of cayenne pepper
- 1 cinnamon stick, snapped in half
- 2 cups vegetable broth or water
- Lemon wedges, to garnish
- Chopped almonds, to garnish
- Harissa (store-bought or homemade)
- Cooked couscous or whole grain, to serve
- In a large pot soup, heat olive oil over medium-low heat. Saute onion until translucent. Then, add garlic and ginger and sauté for another minute.
- Add spices - including salt, and stir to combine.
- Add carrots, turnips, butternut squash, yellow squash, zucchini and tomatoes. Stir.
- Add broth or water. Bring to a boil, reduce heat to low, cover and let simmer for 10-15 minutes.
- Meanwhile, make couscous: Bring water to a boil with olive oil and salt. Stir in the couscous, reduce heat to low, cover, and simmer for 10 minutes. Remove pan from heat and let stand for another 10 minutes. Transfer to a bowl and fluff with a fork.
- Add chickpeas and raisins to the stew. Cook for another 10-15 minutes until vegetables are soft but still tender.
- Remove cinnamon stick and serve over couscous. Serve with a wedge of lemon and garnish with chopped almonds.
- 6 whole roasted peppers (can of 11.5 ounces)
- 2 chipotle chili in abodo
- 1 dried chile de arbol
- 1 cup boiling water
- 1 medium garlic clove, minced
- Juice of ½ lemon
- 2 tablespoons extra-virgin olive oil
- ¼ tsp coriander
- ¼ tsp cumin
- ¼ tsp dried chipotle
- ¼ tsp sea salt
- Combine all ingredients together in a small blender and blend until smooth.
- Transfer to a bowl and keep at room temperature. Stir before using.