7-vegetable Couscous

It is a Moroccan tradition to serve couscous with seven vegetables. The vegetables themselves can be varied, according to taste. The dish makes a pretty presentation with the couscous mounded in the center of a large platter surrounded by colourful vegetables.

General

This recipe is for 4. The quantities can easily be doubled or tripled to feed a crowd.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric or saffron threads
• ¼ teaspoon cayenne
• 3 cups vegetable broth
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 carrots, cut into ½-inch slices
• 8 ounces green beans, cut into 2-inch lengths
• 1 pound small zucchini, halved lengthwise and cut into 2-inch pieces
• 1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• Salt
• ½ cup frozen peas, thawed
• 2 cups quick-cooking couscous
• ½ cup raisins
• 2 tablespoons minced parsley

Procedure

1. Heat the oil in a pot over medium heat. Add the onion, garlic, cumin, coriander, cinnamon, turmeric, and cayenne.
2. Cover and cook for 5 minutes.
3. Stir in the broth, sweet potato, carrots, and green beans and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes.
4. Add the zucchini, chickpeas, tomatoes, and salt to taste. Simmer another 10 minutes, until
5. all the vegetables are tender.
6. Stir in the peas and remove from the heat.
7. In a saucepan, bring 2 cups of salted water to a boil.
8. Add the couscous and raisins, cover, and remove from the heat.
9. Let stand 10 minutes, then add the parsley and fluff with a fork.
10. Mound the couscous in the center of a large platter and surround with the vegetables. Serve with (home made) Harissa Sauce on the side.