Seven-Vegetable Couscous might be just the side dish you are searching for. This recipe makes 6 servings with 426 calories, 15g of protein, and 10g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up almonds, butter, kosher salt, and a few other things to make it today. It is a good option if you're following a vegetarian diet.
Instructions
1
Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid.
Ingredients you will need
Cinnamon
Turmeric
Paprika
Raisins
Turnip
Carrot
Clove
Fennel
Garlic
Ginger
Cumin
Onion
Sugar
Salt
Soup
Equipment you will use
Pot
2
Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string.
Ingredients you will need
Butternut Squash
Vegetable
Parsley
Water
Equipment you will use
Kitchen Twine
3
Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.)
Ingredients you will need
Vegetable
Chickpeas
Tomato
Zucchini
Parsley
Squash
Stew
Equipment you will use
Pot
4
Remove cinnamon sticks.
Ingredients you will need
Cinnamon Stick
5
For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
Ingredients you will need
Couscous
Butter
Water
Salt
Equipment you will use
Sauce Pan
6
Transfer to a bowl and fluff with a fork.
Equipment you will use
Bowl
7
To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center.
Ingredients you will need
Vegetable
Couscous
Spread
Equipment you will use
Slotted Spoon
8
Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the