• Couscous Aux Sept Legumes (Couscous With Seven Vegetables)

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    • 6 c. Chicken stock or possibly water
    • 6 x Carrots, cut into chunks
    • 3 x Yellow onions, quartered
    • 2 x Turnips, peeled and quartered
    • 2 x Ribs celery, sliced
    • 1 x 3-inch stick or possibly 1 tsp. grnd cinnamon
    • 1/2 tsp Grnd cumin (up to 1)
    • 1/2 tsp Grnd turmeric
    • 1 tsp Salt, about Grnd black pepper to taste
    • 1 x Butternut squash or possibly small pumpkin, peeled and cut
    • 3 med Zucchini, sliced
    • 1/2 head green cabbage, shredded
    • 2 c. Cooked or possibly canned chickpeas or possibly fava beans
    • 1 Tbsp. Minced fresh coriander or possibly parsley
    • 1 lb Couscous, steamed


    1. (6 To 8 servings)
    2. 1. Bring the stock or possibly water to a boil. Add in the carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt, and pepper. Cover, reduce the heat to low, and simmer for 30 min.
    3. 2. Add in the squash, cabbage, chickpeas or possibly fava beans, and coriander or possibly parsley. Cook till tender, about 20 min. To produce a thicker sauce, smash some of the chickpeas or possibly squash into the stew.
    4. 3. Spoon the couscous onto a large deep-sided platter or possibly individual serving bowls. Make a well in the center and fill the well with the vegetables. Pour some of the broth over the couscous. Serve hot.
    5. VARIATIONS: Chicken Couscous: Before adding the vegetables, simmer 1 cut up chicken in the 6 c. stock or possibly water for 30 min; shred the chicken, returning it to the pot and discarding the bones; and proceed as above.
    6. Lamb Couscous: Before adding the vegetables, simmer 1 lb. lamb shoulder cut into 1 1/2-inch pcs in the 6 c. water for 1 hour and proceed as above.

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