Moroccan Couscous with Seven Vegetables

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat 1 tablespoon olive oil in a large pot over medium heat. Cook onion for 5 minutes. Add tomatoes, ginger, turmeric, cumin, salt and pepper, and cook for 3 minutes.
2. 2Add vegetable broth, carrots and turnips. Bring to a simmer, cover and cook for 15 minutes.
3. 3Add cabbage and pumpkin and simmer for 10 minutes. Add zucchini and chickpeas, then simmer another 10–15 minutes until all vegetables are tender but hold their shape.
4. 4Meanwhile, bring 2 cups water to a boil with butter and remaining olive oil. Stir in instant couscous, cover and remove from heat. Let stand for 5 minutes, or follow the package liquid ratio if different.
5. 5Fluff couscous thoroughly with a fork. Stir parsley and cilantro into the vegetable broth and adjust seasoning to taste.
6. 6Mound couscous on a platter, arrange the seven vegetables and chickpeas over it, and ladle some hot broth on top. Serve remaining broth alongside.
7. 7Cool leftovers promptly in shallow containers and refrigerate within 2 hours for up to 3–4 days. Reheat with a splash of broth to 165°F (74°C).