Seven Vegetable Couscous

Submitted by ratherbeswimmin

"In 'Vegan Fire and Spice' by Robin Robertson"

 

• Ready In: 1hr 35mins
• Ingredients: 21
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground turmeric or 1/2 teaspoon saffron thread
• 1⁄4 teaspoon cayenne
• 3 cups vegetable broth
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 carrots, cut into 1/2-inch slices
• 8 ounces green beans, cut into 2-inch lengths
• 1 lb small zucchini, halved lengthwise and cut into 2-inch pieces
• 1 1⁄2 cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• salt
• 1⁄2 cup frozen peas, thawed
• 2 cups quick-cooking couscous
• 1⁄2 cup raisins
• 2 tablespoons minced parsley
• harissa, sauce

directions

1. Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
2. Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
3. Decrease heat to medium; cover, and simmer for 10 minutes.
4. Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
5. Stir in the peas and remove from the heat.
6. In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
7. Let stand 10 minutes, then add parsley and fluff with a fork.
8. Mound the couscous in the center of a large platter and surround with the vegetables.
9. Serve the harissa sauce on the side.