Seven Vegetable Couscous
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1½cups couscous, uncooked
- 1tablespoon vegan margarine
- 1teaspoon turmeric
- 1teaspoon salt
- 2tablespoons extra-virgin olive oil
- 2medium onions, chopped
- 1cup finely shredded white cabbage
- 1medium turnip, peeled and diced
- 1medium yellow summer squash, halved lengthwise and thinly sliced
- 1medium zucchini, halved lengthwise and thinly sliced
- 115- to 16-ounce can chickpeas, drained and rinsed
- 1½cups diced ripe tomatoes
- 2teaspoons grated fresh or jarred ginger, or more, to taste
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- Dried hot red pepper flakes, to taste, optional
- Salt and freshly ground pepper, to taste
- ½cup golden raisins (for garnish)
- ⅓cup minced fresh parsley (for garnish)
- Sliced or slivered toasted almonds (for garnish)
Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
304 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 10 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
- Step 2
For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
- Step 3
Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
- Step 4
To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.
Private Notes
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Cooking Notes
KensCooking
Found the taste, per recipe, okay albeit underwhelming.
The couscous was rather boring and we turned it up with garlic salt and parmesan along with another 1/2 tsp. of tumeric.
The vegetables (all per recipe) were good but dramatically improved with the addition of chicken broth over water.
Naomi
Came out great and was well received. I used fresh cilantro instead of the powder and added lots of chopped garlic. I also used butternut squash so it needed to cook a little longer but the other veggies did not get mushy. Easy to make. Refrigerates well. The chickpeas make it a good meal protein-wise.
Mark R
I made this a second time and I concur about the additional turmeric. Personally I wouldn't add the garlic salt and parmesan, both for taste (unnecessary and very tasty without them) and calories/sodium. To each their own.
I didn't find any need for water. Everything was moist without it. That's fortunate as I want to keep it vegetarian so chicken broth would not be an option for me. Thanks for the thoughts though.
Rebecca
I used a mixture of coconut and grapeseed oil and I think the coconut really deepened the flavor.
Raquel
I subbed in quinoa for the couscous and added some eggplant for an extra protein kick and it was delicious, no complaints there. Great recipe
Diana
Also tweaked... started by adding the condiments (increased about 1/2 more) after the onions to 'cook' and release flavors. Like others added others including tumeric, spanish paprika, and saffron. Had cauliflower, zucchini and yellow squash. Before serving, squeezed 1 lemon and 1 T honey. Served w/ quinoa.
FormerChef929
It would be very helpful to have the recipe talk about the dice size. Squashes should not be thinly sliced in this recipe. They should be sliced to cook in harmony with the turnips (which are the surprise star). Toast couscous for more flavor Pistachios and pine nuts are good substitutes for almonds More cumin, more ginger, more salt and more pepper. Add them to the onions while they're frying.
PeggyL
I added garlic, a little tomato juice, cooked raisins w/ the vegetables to plump them. Garnished w/ fresh cilantro. Most importantly, I heated spices with the onions, cabbage and oil to ‘temper’ their taste before adding other vegetables. Next time I’ll do the same w/ the couscous, tempering the turmeric in warmed oil/ butter/ margarine before adding to couscous.
Valli
I used both carrot and turnips, and added chopped tomatoes near end of cooking to prevent tomato mush. I cut the squashes in chunkier half moons to keep some texture during cooking because the carrots and turnips took longer to soften. I cooked the couscous with a little Better than Bouillon for more flavor. Don't skip the garnish; they're essential. Guests at a dinner went back for seconds.
Paige73
I made quite a few substitutions here, but really liked the end result. Olive oil instead of margarine. I removed cabbage and turnip and added broccoli (cut small) and asparagus pieces. Chicken broth instead of water. Doubled the turmeric, raised the cumin amount some, and added 1t of harissa to the stew. Used about 3/4 c of liquid. Sprinking of red pepper flakes, and pumpkin seeds instead of almonds for the garnish. Very tasty!
Roberta Sutherland
276 calories per serving
EBS
I prefer the Moroccan technique couscous-cooking, in which the grain is steamed 3 times over the simmering broth of the stew. After each 15 minute round of steaming, salt or water or milk or a combination thereof is worked gently into the grain before it it steamed again. The result is flavorful, perfectly separated, light and fluffy grains. The stew quotient of this recipe is missing carrots and sweet potatoes instead of turnips and could benefit from fresh grated ginger, turmeric & garlic.
JL
Followed the recipe pretty closely. I subbed 3 carrots for turnip (not available) and added some canned TJ fire-roasted crushed tomatoes that I had left over instead of water. 15 minutes was sufficient to cook the veggies. Delicious!
Richard
A real winner! I added several cloves of minced garlic and minced parsley to the the stew, and used carrots instead of turnips. Upped the cumin a bit. Used Muir Glenn diced tomatoes with Italian herbs, which added a bit more seasoning--seemed to blend well with other spices. I agree with others that a final spritz of lemon or lime juice adds to the dish. This makes a great potluck dish--it's a complete main dish for vegans/vegetarians and also serves as a tasty side dish for omnivores.
senorfuzz
Added minced garlic with the onion and cabbage and a little extra on the spices and it turned out well. Didn’t need to add extra liquid as others noted. Good light summer dish.
Trial and Error
The recipe says to bring the stew to a simmer but mentions only advise to add water as needed. Hard to gauge how much to use initially to arrive at the moist but soupy consistency.
LJ30
I added garlic to this and did quinoa instead of Couscous. It is seriously one of the best dishes I have ever made.
Yelly
Not amazing, but solid. A great way to use whatever veggies you have on hand and need to use before they go bad. Will likely make it again
Annette Rachlin
This was a terrific dish with everyone having seconds. I didn’t have chick peas so used cannelloni beans, forgot to add the ginger and couldn’t find the turmeric, snd it was still delicious! Taking other reviewers ideas,I used stock to cook couscous and a little bit in the vegetables snd added crushed garlic to the onion mixture. Definitely a keeper.
ML
Skipped the cabbage and had to substitute carrots for the turnip, turned out just fine. I'd recommend being liberal with the spices and garnish and adding at least two cloves of minced garlic when sautéing the onions, with that I found this recipe to be absolutely delicious
Zach
Filling and nutritious! Added a bit of lemon juice at the end which really lifted the flavors of the veggies.
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