Seven Vegetable Couscous

[Guest guest]

Courtesy of Veg News.

 

Farmers' markets are bursting this month with so many luscious

vegetables that the only reasonable thing to do is consume them en

masse. This Moroccan-inspired dish from VN columnist Robin Robertson

takes full advantage of the veggie abundance, and the savory spices

will help keep you warm as the first hint of chill creeps into the

evening air.

 

What You Need:

 

2 tablespoons olive oil

2 carrots, cut into 1/4-inch slices

1 red bell pepper, seeded and cut into 1/4-inch dice

1 pound small zucchini, halved lengthwise, cut into 1/2-inch slices

1 bunch scallions, trimmed and cut into 1/2-inch pieces

1 pound plum tomatoes, chopped

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon black pepper

4 cups water

One 16-ounce can chickpeas, drained and rinsed

1 cup fresh peas

1/4 cup minced parsley or cilantro

1 10-ounce box couscous (makes 4-1/2 cups)

 

What You Do:

 

1. Heat the oil in a large saucepan. Add the carrots and cook,

covered, until softened, about 5 minutes. Stir in the red bell

pepper, zucchini, scallions, and tomatoes, along with the salt,

cinnamon, turmeric, and black pepper. Add the water and bring to a

boil, then reduce the heat to low, cover, and simmer until the

vegetables are tender, about 20 minutes. Add the chickpeas, peas, and

parsley or cilantro, and cook 10 minutes longer. Keep warm while you

prepare the couscous.

 

2. Prepare the couscous according to the package directions. Mound

the hot couscous onto a serving platter and surround with vegetables,

using a slotted spoon. Taste broth to adjust the seasoning, adding

more salt if necessary. Serve the broth on the side.