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Vegetable Couscous

Vegetable Couscous recipe image
This Vegetable Couscous is a hearty and aromatic meal that brings the warmth of Mediterranean flavors to your dinner table. The dish centers on fluffy couscous topped with a savory stew of baby eggplant, zucchini, and carrots, simmered with chickpeas, sweet prunes, and a blend of spices including cumin, paprika, and cinnamon. The addition of saffron infuses the broth with a golden hue and delicate floral notes, while harissa adds a optional kick of heat. It is a comforting yet fresh option perfect for weeknight dinners or casual gatherings. The combination of earthy vegetables, tender legumes, and soft grains creates a satisfying texture that appeals to both vegetarians and omnivores alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 836.9
Dietary: Gluten-free, Vegetarian
Description
This Vegetable Couscous is a hearty and aromatic meal that brings the warmth of Mediterranean flavors to your dinner table. The dish centers on fluffy couscous topped with a savory stew of baby eggplant, zucchini, and carrots, simmered with chickpeas, sweet prunes, and a blend of spices including cumin, paprika, and cinnamon. The addition of saffron infuses the broth with a golden hue and delicate floral notes, while harissa adds a optional kick of heat. It is a comforting yet fresh option perfect for weeknight dinners or casual gatherings. The combination of earthy vegetables, tender legumes, and soft grains creates a satisfying texture that appeals to both vegetarians and omnivores alike.
Ingredients
  • 3 tablespoon Olive oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, crushed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 (14 ounce) can tomatoes
  • 1 1/4 cup Vegetable stock
  • 1 Cinnamon Stick
  • 4 Baby eggplant, quartered
  • 8 Baby zucchini, trimmed
  • 8 Baby carrots
  • 1 pinch Saffron strands
  • 1 (15 ounce) can Chickpeas, drained
  • 6 oz Pitted prunes
  • 1 2/3 cup Couscous
  • 3 tablespoon Chopped fresh parsley
  • 3 tablespoon Chopped fresh cilantro
  • 2-3 tablespoon Harissa
Directions
  1. 1
    Heat olive oil in a large saucepan over medium-low heat.
  2. 2
    Add chopped onion and crushed garlic; cook for 5 minutes, stirring occasionally, until soft and translucent.
  3. 3
    Stir in ground cumin and paprika; cook for 1 minute until fragrant.
  4. 4
    Add canned tomatoes, vegetable stock, cinnamon stick, saffron strands, eggplant, zucchini, and carrots to the pan.
  5. 5
    Season with salt to taste; bring the mixture to a boil.
  6. 6
    Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are just tender.
  7. 7
    Add chickpeas and pitted prunes; cook uncovered for another 10 minutes.
  8. 8
    Meanwhile, place couscous in a large bowl and cover generously with boiling water.
  9. 9
    Let couscous stand covered for 10 minutes, then drain any excess water and fluff with a fork.
  10. 10
    Remove the cinnamon stick from the vegetable stew; stir in chopped parsley and cilantro.
  11. 11
    Heap the fluffed couscous onto a warmed serving platter.
  12. 12
    Use a slotted spoon to arrange the vegetables and chickpeas on top of the couscous.
  13. 13
    Spoon a little of the remaining sauce over the vegetables.
  14. 14
    Stir harissa into the remaining sauce in the pan and serve separately on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 836.9kcal
% Daily Value *
Total Fat 87.0g134%
Saturated Fat 12.9g65%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 22.4g8%
Dietary Fiber 14.2g57%
Sugars 1.4g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the couscous dries out.

Substitutions: If you cannot find baby eggplant or zucchini, you can use standard-sized varieties cut into 1-inch cubes. Chickpeas can be substituted with lentils or white beans for a different texture.

Spice Level: Harissa is a North African chili paste. Adjust the amount based on your heat preference. It can be mixed directly into the stew if you prefer uniform spice distribution rather than serving it on the side.

Saffron Tip: If saffron is unavailable, you can omit it or add a pinch of turmeric for color, though the flavor profile will differ.

Couscous Preparation: Ensure you use boiling water for instant couscous to ensure it cooks properly. If using pearl couscous (Israeli couscous), you will need to boil it in the water for about 8-10 minutes instead of just soaking.

Keywords: vegetable, couscous, chickpeas, eggplant, zucchini, carrots, prunes, saffron, cumin, paprika, cinnamon, harissa, vegan, main course, mediterranean, stew, plant-based, healthy, quick dinner
Read it online: https://www.chefs-mate.com/recipe/vegetable-couscous-2/