Seven-Vegetable Couscous

Name: Seven-Vegetable Couscous
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 mediums butternut squash, peeled and cut into 1-inch-wide sticks; 3 larges carrots, peeled and quartered lengthwise, quarters halved crosswise; 710 milliliters couscous; 227 grams eggplant—peeled, halved crosswise and cut into 1-inch-thick sticks; 1 teaspoon ground cumin; 1 Tbsp harissa (see Note), plus more for serving; 6 servings Kosher salt and freshly ground pepper; 1 large onion, finely chopped; 1 heads Savoy cabbage, cut into 6 wedges; 4 mediums tomatoes, coarsely chopped; 907 grams well-trimmed, boneless lamb shoulder, cut into 1-inch cubes; 2 mediums white turnips, peeled and cut into 1/2-inch wedges; 113 grams stick unsalted butter; 2 Tbsps vegetable oil; 3 liters water; 3 mediums zucchini, quartered lengthwise

You can never have too many main course recipes, so give Seven-Vegetable Couscous a try. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 48g of protein, 27g of fat, and a total of 804 calories. This recipe serves 6. If you have kosher salt and pepper, butter, couscous, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

In a large enameled cast-iron casserole, melt the butter.

Ingredients you will need

Butter

Add the tomatoes, lamb, onion, cumin and 1 teaspoon each of salt and pepper and cook over moderate heat, stirring occasionally, until the onion is softened, about 10 minutes. Stir in the 1 tablespoon of harissa and 4 cups of water and bring to a simmer. Cover and gently simmer over low heat until the lamb is almost tender, about 45 minutes.

Ingredients you will need

Salt And Pepper

Tomato

Harissa

Cumin

Onion

Water

Lamb

Meanwhile, in a large bowl, toss the couscous with the vegetable oil. Stir in 6 cups of the water.

Ingredients you will need

Vegetable Oil

Couscous

Water

Equipment you will use

Bowl

Drain the couscous in a fine sieve and return it to the bowl, fluffing it with your hands to remove any lumps. Cover the couscous with plastic wrap.

Ingredients you will need

Couscous

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Add the carrots, turnips and cabbage to the casserole. Set a large bamboo steamer, lined with cheesecloth, over the casserole and bring the stew to a brisk simmer over moderate heat.

Ingredients you will need

Cabbage

Carrot

Turnip

Stew

Equipment you will use

Cheesecloth

Spread 1/2 cup of the couscous in the steamer and steam for 5 minutes. Gradually sprinkle the remaining couscous on top, mounding it slightly, and steam it over the stew for 20 minutes.

Ingredients you will need

Couscous

Stew

Scrape the couscous into a large, shallow bowl and sprinkle on the remaining 3/4 cup of water and 1 teaspoon of salt. Fluff the couscous with a wooden spoon and let cool for 10 minutes, stirring occasionally with your hands to remove any lumps.

Ingredients you will need

Couscous

Water

Salt

Equipment you will use

Wooden Spoon

Bowl

Add the eggplant, butternut squash and zucchini to the casserole and bring to a simmer over moderate heat. Set the steamer over the stew once again and gradually sprinkle the couscous into it, mounding it slightly.

Ingredients you will need

Butternut Squash

Couscous

Eggplant

Zucchini

Stew

Let the couscous steam over the stew for 15 minutes longer.

Ingredients you will need

Couscous

Stew

Transfer the couscous to a large serving bowl; form a well in the center. Season the lamb with salt and pepper, spoon it into the well and arrange the vegetables around it.

Ingredients you will need

Salt And Pepper

Vegetable