RCI-RC.006.0048.001
Couscous with 7 Vegetables
Couscous with 7 Vegetables from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 1 Medium
- tb Veg Broth1 unit
- 3 Cups
- carrots2 unitPeeled
- turnips2 unitPeeled
- 1 unit
- 1 unit
- 1 unit
- Garbanzo beans1 CanDrained
- or 15 Oz. Can tomato Sauce1 12 Oz
- 1/4 Tsp
- 1/2 Tsp
- 1 Pinch
- of curry1 Pinch
- couscous grains2 Cups
Method
1
Dice the onion into small pieces and peel the carrots, turnips, and sweet potato, then cut all root vegetables into 1-inch cubes.
2
Cut the zucchini and red pepper into 1-inch pieces, keeping them separate from the root vegetables.
3
Heat the vegetable broth in a large pot over medium-high heat and bring to a simmer.
5 minutes
4
Add the diced onion to the simmering broth and cook for 2 minutes until softened.
5
Stir in the cinnamon, turmeric, saffron, and curry powder, mixing well to distribute the spices evenly.
6
Add the cubed carrots, turnips, and sweet potato to the broth, then reduce heat to medium and simmer for 10 minutes.
10 minutes
7
Add the zucchini, red pepper, drained garbanzo beans, and tomato sauce to the pot and stir to combine.
8
Continue simmering for 8-10 minutes until all vegetables are tender but not mushy.
9 minutes
9
In a separate bowl, combine the couscous grains with 1 tablespoon of vegetable broth to moisten slightly.
10
Add the moistened couscous to the vegetable mixture, stir gently, then remove from heat and cover with a lid.
11
Let the couscous rest covered for 5 minutes to absorb the broth and steam through.
5 minutes
12
Fluff the couscous with a fork, adjust seasoning if needed, and serve directly from the pot or transfer to a serving dish.