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    You are in: Home / Recipes / Couscous With Seven Vegetables Recipe
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    Couscous With Seven Vegetables

    Couscous With Seven Vegetables. Photo by Karen Elizabeth

    1/5 Photos of Couscous With Seven Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ~Leslie~'s Note:

    This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
    2. 2
      Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.

    Ratings & Reviews:

    • on June 14, 2010

      55

      Loved this, although I knew I would after reading the ingredient list! I have to admit, I messed this up a bit, but I still thought it came out great, so this is what I did: I used one whole small zucchini, and about half a cup of the carrot. I couldn't find any frozen diced turnip, and I didn't want to deal with cutting up a whole fresh turnip myself, so I added some frozen cut butternut squash instead. The rest of the veggies were measured as written. Because of the added veggies, it seemed as though I wouldn't have enough broth to properly soften the couscous, so I added a half-cup extra broth. I only had Israeli toasted couscous (larger grains) in the house, and it was still pretty chewy after 5 minutes of standing, so I put it back on the heat for about another 5 minutes. By this time, most of the squash chunks had dissolved into the couscous and became almost sauce-like. I didn't end up with dry fluffy couscous, but it was still delicious and the spicing was perfect. I served it with North African-Style Stewed Chicken. At some point, I would like to try it again (not messed up, of course, lol), and I"ll certainly give this a proper review when I do. At the moment, though, I just wanted to let you know that your recipe is delicious even when messed up, lol! Sorry, and thanks for posting :)! Made for The Queens of Quisine for ZWT6 NA*ME

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    • on July 24, 2012

      55

      Excellent recipe, so very easily and quickly made. I stopped for turnips on the way home and that was the hardest part :) A bit of chopping, and Bobs your uncle. I did pre-cook the carrots, onions and turnips, slightly, since DH doesnt enjoy crunchy vegetables, and I used a vegetarian garlic/herb broth. It doesnt get easier than this :) Thank you Leslie, this was made for ZWT 8, Pick-A-Pepper challenge

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    • on June 11, 2010

      45

      This was much better the second day, more of the flavors came through. I would almost used one cup of cous cous to have the veggies more prominent. I used vegetable stock in my version. Prep for me took about 15 minutes as I have a touch of OCD and needed to have the veggies diced to approximately the same size, lol. Thanks!!! Made for a Seasoned Sailor and his Sassy Sirens - ZWT6.

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    Read All Reviews (5)

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    Nutritional Facts for Couscous With Seven Vegetables

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.9
     
    Calories from Fat 16
    76%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 3.0 mg
    1%
    Sodium 162.8 mg
    6%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 4.3 g
    17%
    Protein 11.1 g
    22%

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