Saffron Mosaic · Main dishes

Seven-Vegetable Couscous

Name: Seven-Vegetable Couscous
Total time: 70 min
Yield: 4 servings
Ingredients: 280 g Dry couscous; 480 g Canned chickpeas drained; 200 g Carrot; 200 g Zucchini; 250 g Peeled butternut squash; 150 g Turnip; 150 g Green cabbage; 2 whole Tomato; 1 whole Onion; 15 g Fresh ginger; 2 tbsp Olive oil; 1.5 tsp Ground cumin; 0.5 tsp Turmeric; 650 ml Vegetable stock; 370 ml Water; 15 g Cilantro; 0.75 tsp Salt; 0.25 tsp Black pepper

A generous plant-based platter of seven vegetables and chickpeas in ginger-scented broth, served with quick-cooking couscous.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dry couscous280 g
Canned chickpeas drained480 g
Carrot200 g
Zucchini200 g
Peeled butternut squash250 g
Turnip150 g
Green cabbage150 g
Tomato2 whole
Onion1 whole
Fresh ginger15 g
Olive oil2 tbsp
Ground cumin1.5 tsp
Turmeric0.5 tsp
Vegetable stock650 ml
Water370 ml
Cilantro15 g
Salt0.75 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in couscous. Check vegetable-stock labels for additional allergens.

Method

Prepare seven vegetables

Peel carrots and turnip and cut into 2 cm pieces. Cut peeled squash into 3 cm chunks, zucchini into thick half-moons and cabbage into short wide ribbons. Dice onion and tomatoes; grate ginger. Drain and rinse chickpeas and weigh 480 g after draining. Chop cilantro.

Build the broth

Heat 1 tbsp oil in a large lidded pot over medium heat. Soften onion for 7 minutes. Add ginger, cumin and turmeric, stirring for 30 seconds. Add tomato, stock, carrots, turnip, 0.5 tsp salt and pepper. Bring to a simmer, cover and cook for 12 minutes.

Layer in the vegetables

Add squash and cabbage, pushing them into the broth. Cover and simmer for 10 minutes. Add zucchini and chickpeas, then cook for another 8–12 minutes until every vegetable is tender but still holds its shape. Stir gently from the bottom once or twice so the cabbage cooks evenly.

Hydrate the couscous

While the vegetables finish, mix couscous with the remaining oil and 0.25 tsp salt in a heatproof bowl. Bring measured water to a boil and pour over. Cover for 7 minutes and fluff with a fork. Use instant medium couscous, following its package liquid ratio if different.

Build the platter

Stir half the cilantro into the vegetable broth. Mound couscous on a large warm platter, spoon vegetables and chickpeas over it, and pour on a little broth. Scatter remaining cilantro and serve the rest of the broth in a jug alongside four portions.

Add the firmer roots first and zucchini last so nothing collapses before the roots are tender.

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