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Ingredients
- 2teaspoons extra-virgin olive oil
- 1cup chopped onion
- 1cup cleaned and trimmed leek, cut into ½-inch slices
- ½teaspoon ground coriander
- ½teaspoon caraway seeds, crushed
- ⅛teaspoon ground cumin
- ⅛teaspoon ground red pepper
- 1clove garlic, minced
- 3⅔cups vegetable stock, divided
- 2cups peeled butternut squash, cut into 1-inch cubes
- 1cup carrot, cut into ½-inch slices
- ¾cup Yukon gold potato, peeled and cut into 1-inch cubes
- 1tablespoon harissa (North African hot sauce, available in specialty stores)
- 1½teaspoons tomato paste
- ¾teaspoon salt
- 1pound turnips (about 2 medium), peeled and each cut into 8 wedges
- 1(15½-ounce) can chickpeas (garbanzo beans), drained
- ¼cup chopped fresh flat-leaf parsley
- 1½teaspoons honey
- 1⅓cups uncooked couscous
- 8lemon wedges
Nutritional analysis per serving (8 servings)
269 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 10 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Step 2
Remove ⅔ cup hot cooking liquid from squash mixture. Place cooking liquid and remaining ⅔ cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Private Notes
Comments
I would ease up on the cooking time if you like some bite in your vegetables. I did 20mins and that was already too long.
So simple and delicious on a chilly evening! Be sure to prep the veggies ahead of time since it all cooks so quickly. Simmer for closer to 20 minutes for a little crunch still left to the veggies. I added Israeli couscous to the soup pot and let it cook there for the last few minutes.
After reading these comments, I set my timer for 15 minutes, tasted after about 12 minutes. The vegetables were done. They would have been mush had I simmered them for 30.
To improve the instant couscous most N Americans use (whole wheat preferably), melt a little butter with olive oil (or just oil) in heavy-bottomed saute pan with lid. Toast couscous in the fat while heating up broth. Lemon zest, cayenne (tiny pinch), coarse salt, juice of half a lemon, then turn off heat, pour in half to three-quarters of the hot broth. Cover with dishtowel and lid. Wait 5 minutes. Uncover. Fluff. Add more broth only if necessary, covering again till liquid is absorbed. Do NOT add to the stew, but divide among bowls or mound on platter and top with the stew. (Courtesy Deborah Madison) Vegetables should be soft. A small can of whole tomatoes makes up for absence of lamb broth. Highly adaptable.
It's strange to me that this recipe makes no reference to Morocco. There is a description of the harissa as a North African spice. But this flavor palette, coupled with the couscous, is a classic Moroccan vegetable stew.
Made this with the vegies I had on hand- a sweet potato, celery, yellow onion, carrots and a delicata squash. No tomato paste so subbed a can if diced tomatoes. Upped the seasonings especially the Harissa powder I brought home from Morocco. Did the recommended 20 min cook. Was all very tasty. Next time I will reduce the amount of couscous to 3/4 cup as I wanted it to be more soupy.