Seven Vegetable Couscous
Submitted by jody
Hearty North African vegetable couscous with chickpeas, cabbage, turnip, squash, and tomatoes spiced with cumin, coriander, turmeric, and fresh ginger. A filling vegan one-pot meal over fluffy couscous.
YIELD
6 servingsPREP
45 minCOOK
15 minREADY
60 minThis is a North African classic built for feeding a crowd without breaking the bank. Seven vegetables simmered with warm spices over fluffy couscous, and every forkful tastes like it took hours even though it comes together in about sixty minutes.
Chickpeas bring the protein, while cabbage, turnip, summer squash, and ripe tomatoes build layers of sweetness and earthiness. Fresh ginger, cumin, coriander, and turmeric tie it all together with that golden, fragrant warmth.
It’s naturally vegan, low in fat, and the kind of meal that makes leftovers even better the next day.
Pro Tips
- Do not skip the fresh ginger root. Store it in the freezer wrapped in plastic and grate it frozen for easier handling
- Add water gradually to keep it stew-like, not soupy
- Canned chickpeas and canned tomatoes work as quick substitutes
- Swap couscous for brown rice if you want a gluten-free option
Ingredients
Directions
Prepare couscous according to package, stirring in couscous when you fluff it. If preferred, try substituting brown rice.
Sauté onions until tender in a large saucepan or soup pot using your favorite oil substitute.
Add remaining ingredients except water.
Cover and reduce heat to low.
Cook, stirring occasionally, for 15 to 20 min.
Add water as needed to produce a moist, but not soupy stew.
Serve over couscous or brown rice.
Optional: used canned chickpeas. You could probably use canned tomatoes as well.
Do not leave out the fresh ginger root. Store ginger root in the freezer wrapped in plastic; it grates much easier when frozen.
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