Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

vegetable couscous main dish

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

While the ingredient list is long this is easy to put together. Delicious and healthy, it's a good example of why I so love North African - Middle Eastern food

yield 4 -6
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For vegetable couscous main dish

  • VEGERABLES:
  • 3 clove
    garlic, smashed
  • 2 sm
    turnips, peeled and quartered
  • 1 md
    yellow onion, quartered lengthwise, root end intact
  • 1 lg
    carrot, peeled and cut into 2-inch chunks
  • 1/2
    fennel bulb, thickly sliced lengthwise, root end intact
  • 1/3 c
    golden raisins
  • 1 Tbsp
    peeled, chopped, fresh ginger
  • 1 Tbsp
    sea salt or to taste
  • 2 tsp
    each ground cumin, paprika, and sugar
  • 1 1/2 tsp
    ground turmeric
  • 1/8 tsp
    ground cloves
  • 1
    cinnamon stick, snapped in half
  • 2 c
    water
  • 1 lb
    butternut squash
  • 1 can
    (15 1/2-ounce) chickpeas, rinsed and drained
  • 4 sprig
    fresh flat-leaf parsley, tied together with kitchen string
  • 1 c
    canned whole peeled tomatoes, with their juices
  • COUSCOUS:
  • 2 c
    cold water
  • 1 Tbsp
    unsalted butter or olive oil
  • 1 tsp
    sea salt
  • 1 1/2 c
    uncooked couscous
  • 1/2 c
    sliced almonds, toasted
  • harissa (tunisian hot sauce - optional)

How To Make vegetable couscous main dish

  • 1
    For the stew: 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.
  • 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.
  • 3
    Tie parsley sprigs together with kitchen string. 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.
  • 4
    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.
  • 5
    All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
  • 6
    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. Transfer to a bowl and fluff with a fork.
  • 7
    To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds.
  • 8
    Pass the remaining broth and the harissa, if desired, at the table.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT