Back to 8 servings 1.5 cup couscous, preferably whole grain 3 cup water 1 tbsp vegan butter 0.5 tsp turmeric 1 tsp salt 2 tbsp extra-virgin olive oil 2 medium onions, chopped 1 cup finely shredded green cabbage 1 medium turnip, peeled and diced 1 medium yellow summer squash, halved lengthwise and thinly sliced 1 medium zucchini, halved lengthwise and thinly sliced 15 -ounce can chickpeas, drained and rinsed 1.5 cup diced ripe tomatoes 0.5 cup sliced sun-dried tomatoes 1 tsp each ground cumin 0.5 tsp ground coriander Dried hot red pepper flakes to taste, optional Salt and freshly ground pepper to taste 0.5 cup dark or golden raisins, or finely chopped dried apricots 0.25 cup minced fresh parsley
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the vegan butter, turmeric, and salt. Cover and set aside.2 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.3 Step 3: Add 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.4 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 and serve.getsaucepan.com/r/ff517a06-71a8-4d04-8206-bf63d3d1495a · Original: https://theveganatlas.com/seven-vegetable-couscous/
