Saucepan@saucepan · Shared this recipeFollowSephardi · dinnerCouscous with Seven VegetablesA Sephardi-style vegetable stew with chickpeas and warm spices, served over fluffy couscous.total50 minprep15 mincook35 minservings6Original recipe on myjewishlearning.comKeep this recipeAdd a copy of Couscous with Seven Vegetables to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 tbsp olive oil1 large yellow onion, diced2 garlic cloves, minced1 tbsp tomato paste2 tomatoes, seeded and diced2 tsp cumin1 tsp paprika1 tsp ground ginger1 tsp cinnamon0.25 tsp cayenne2 red peppers, chopped2 zucchini, halved and cut into wedges2 small turnips, peeled and cut into wedges1 bunch carrots, peeled and chopped1 butternut squash, peeled and cubed4 cup vegetable broth or water15 oz can chickpeas, rinsed and drained2 tsp ras el hanout2 tbsp chopped flat-leaf parsleyhandful slivered almonds, optionalsalt and pepper, to taste1 box instant couscous, about ⅓ cupStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the olive oil in a large, deep saucepan or Dutch oven over medium heat. Add the onions and sauté until softened, about 5 minutes. Season with salt and pepper.2Step 2: Add the garlic and tomatoes and sauté until softened, about 5 minutes. Add the tomato paste and spices, and stir to combine. Sauté the mixture for a few additional minutes until fragrant, stirring frequently to prevent scorching.3Step 3: Add the red peppers, zucchini, turnips, carrots and squash, as well as the broth or water. Bring to a boil, reduce heat and cover. Simmer until vegetables are tender, about 10-15 minutes.4Step 4: Remove cover and add chickpeas. Simmer until chickpeas are heated through and stew is thickened, another 5-10 minutes. (May be done ahead up to this point.)5Step 5: Meanwhile, make couscous according to package directions. Remove from heat and cover. Let stand 5 minutes. Remove cover and fluff couscous with a fork to break up any clumps.6Step 6: Just before serving, add the ras el hanout to the stew. Taste and adjust seasonings.7Step 7: To serve, spread the couscous on a platter or shallow dish with a well in the middle. Spoon the vegetable stew over the couscous. Garnish with chopped parsley and slivered almonds, if using.getsaucepan.com/r/9eb0727f-be91-464d-b9b9-1eda3e69747f · Original: https://www.myjewishlearning.com/the-nosher/couscous-with-seven-vegetables-recipe/
