Seven-Vegetable Couscous

By Sunset
3 faves
More from this source
Sunset

Comments

Add a comment

Ingredients

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon ras el hanout (see below)

2 dried bird's-eye or arbol chiles

About 1/2 tsp. salt

4 cups low-sodium chicken broth

1 medium carrot, peeled and cut into 1/2-in. dice

1 medium parsnip, peeled and cut into 1/2-in. dice

1 medium potato, peeled and cut into 1/2-in. dice

1 small turnip, peeled and cut into 1/2-in. dice

1 small orange sweet potato, peeled and cut into 1/2-in. dice

1 medium or 2 small zucchini, cut into 1/2-in. dice

1 can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed

2 medium tomatoes, cut into 1/2-in. dice (optional)

2 tablespoons chopped flat-leaf parsley

2 cups couscous

1 preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)

You might also like

Balsamic Chicken With Baby Spinach And Couscous
Handle the Heat
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Couscous And Feta-Stuffed Peppers
smitten kitchen
Chicken And Israeli Couscous With Tomato And Lemon
Whole Living
Lentil And Couscous Salad
Whole Foods Market
Couscous With Pistachios And Apricots Recipe
Simply Recipes
Lemony Shrimp With White Beans And Couscous
Real Simple
Roasted-Pepper Couscous
Real Simple
Curried Broccoli Couscous
Real Simple
Cherry Tomato Couscous Recipe
101 Cookbooks