Couscous with seven summer vegetables

Votes: 4

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

The aroma of the spices and vegetables cooking together already promises an incredible experience. This expectation will certainly be met when you taste the resulting dish: a perfect blend of spices, with the turnips and carrots absorbing their aroma. Zucchini also complements the dish perfectly, imparting a slightly fishy flavor, but the butternut squash helps to balance the flavor. The fennel can be overpowering, so you can omit it if you prefer, but give it a try. Vegetables sautéed in spices also pair well with, for example, brown rice, creating another healthy dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Seven stewed vegetables

450 g butternut squash
1 small zucchini, cut into wide rounds
1 can (440g) chickpeas, rinsed and drained
1 cup canned whole tomatoes, peeled and in their own juice
2 small turnips, peeled and quartered
1/2 fennel bulb, sliced lengthwise into thick slices (to make this easier, leave the bottom of the bulb whole first)
1 medium onion, cut lengthwise into 4 wedges (to make this easier, leave the bottom half of the onion whole first)
3 cloves garlic, crushed
1 large carrot, peeled and cut into 5cm long pieces.
1/3 cup golden raisins
1 tbsp peeled and chopped fresh ginger
1 tbsp coarse salt
2 teaspoons each of ground cumin, paprika and sugar
1.5 tsp ground turmeric
1/8 tsp ground cloves
1 cinnamon stick, broken in half
2 tbsp of water
4 sprigs of fresh parsley, tied into a bunch with kitchen string

Couscous

2 cups of cold water
1 tbsp (15 g) butter
1 teaspoon coarse salt
1.5 cups couscous
1/2 cup toasted sliced almonds
Harissa (Tunisian hot sauce)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, butternut squash, zucchini, chickpeas, tomatoes, turnip, carrot, fennel bulb, ginger root, almond, raisin, cumin, paprika, turmeric, carnation, cinnamon, bouquet garni, parsley

Cooking the dish according to the recipe:

For cooking stewed vegetablesPlace the garlic, turnips, onion, carrots, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Pour in 2 cups of water and bring to a boil over high heat. Cover, reduce the heat, and simmer until the vegetables are slightly softened, about 10 minutes.
Cut the pumpkin in half, then into wedges after removing the seeds. Tie the parsley sprigs together with kitchen string. Add the resulting bunch to the pan along with the pumpkin, zucchini, and chickpeas. Using your fingers, break the tomatoes into large chunks, keeping your hands over the pan. Add the tomato chunks and their juices.

Simmer, covered, until the mixture is slightly thickened and fragrant and the vegetables are tender when pierced with a fork but not mushy, about 15 minutes.You can check the vegetables a little earlier, remove them once they're tender, and return them to the pan just before serving. They should cut easily with the side of a fork but still hold their shape.). Remove the cinnamon sticks.

To prepare couscousIn a small saucepan, bring the water, butter, and salt to a boil. Stir in the couscous. Remove from the heat, cover, and let simmer until the water is absorbed and the couscous has plumped up (about 5 minutes). Transfer to a bowl and fluff with a fork.

To serve, transfer the couscous to a large serving platter and, using a slotted spoon, place the vegetables in the center. Drizzle with a little broth and sprinkle with almonds. Add the remaining broth and harissa Serve separately with the dish if desired.