Recipe - Seven Vegetable Couscous

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Recipe: Seven Vegetable CouscousFarmers' 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 oil2 carrots, cut into 1/4-inch slices1 red bell pepper, seeded and cut into 1/4-inch dice1 pound small zucchini, halved lengthwise, cut into 1/2-inch slices1 bunch scallions, trimmed and cut into 1/2-inch pieces1 pound plum tomatoes, chopped1 teaspoon

salt1/4 teaspoon cinnamon1/2 teaspoon turmeric1/2 teaspoon black pepper4 cups waterOne 16-ounce can chickpeas, drained and rinsed1 cup fresh peas1/4 cup minced parsley or cilantro1 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.

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