Seven-Vegetable Couscous

Ingredients

• •2 cups couscous (medium grain)
• •2 cups boiling water or broth
• •2 tbsp olive oil
• •3 tbsp olive oil
• •1 large yellow onion, cut into wedges
• •3 carrots, peeled and cut into large chunks
• •1 medium turnip, peeled and cubed
• •2 zucchini, cut into large chunks
• •2 cups butternut squash, peeled and cubed
• •1 can (540 ml) canned chickpeas, drained and rinsed
• •1 can (398 ml) canned diced tomatoes
• •3 cups vegetable broth
• •1 tsp ground cumin
• •1 tsp ground coriander
• •½ tsp ground turmeric
• •½ tsp ground ginger
• •¼ tsp ground cinnamon
• •to taste salt and black pepper
• •¼ cup fresh cilantro, for serving
• •2 tbsp harissa paste, for serving

Directions

1. 1Heat olive oil in a large pot over medium heat; sauté onion for 5 minutes until softened.
2. 2Add cumin, coriander, turmeric, ginger, and cinnamon; stir 1 minute.
3. 3Add carrots, turnip, squash, tomatoes, and vegetable broth; bring to a boil, then reduce and simmer 15 minutes.
4. 4Add zucchini and chickpeas; simmer another 10 minutes until all vegetables are tender.
5. 5Meanwhile, combine couscous with 1 tsp salt in a large bowl; pour boiling broth or water over it, stir once, and cover tightly for 5 minutes.
6. 6Fluff couscous with a fork and mix in butter until melted.
7. 7Mound couscous on a large serving platter; ladle vegetables and broth over the top.
8. 8Garnish with cilantro and serve harissa on the side for heat.

💡 Harissa paste is available at most Canadian grocery stores (Loblaws, Metro, Sobeys) in the international aisle; substitute a mix of sriracha and a pinch of ground caraway as a quick swap.

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