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Seven-Vegetable Couscous (Food Network Kitchens) Recipe

Seven-Vegetable Couscous (Food Network Kitchens) Recipe

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Seven-Vegetable Couscous (Food Network Kitchens)

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Ingredients:

Serving

3 cloves garlic , smashed
2 small turnips, peeled and quartered
1 medium yellow onion , quartered lengthwise, root end intact
1 large carrot, peeled and cut into 2-inch chunks
1/2 fennel bulb, thickly sliced lengthwise, root end intact
1/3 cup golden raisins
1 tbsp peeled, chopped, fresh ginger
1 tbsp kosher salt
2 tsp each ground cumin , paprika , and sugar
1 1/2 tsp ground turmeric
1/8 tsp ground cloves
1 cinnamon stick, snapped in half
2 cups water
1 lb butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-oz) can chickpeas, rinsed and drained
4 sprigs fresh flat-leaf parsley , tied together with kitchen string
1 cup canned whole peeled tomatoes , with their juices
2 cups cold water
1 tbsp unsalted butter
1 tsp kosher salt
1 1/2 cups uncooked couscous
1/2 cup sliced almonds, toasted
harissa (tunisian hot sauce)

Directions:

For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
Table.
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	571.23 Kcal (2392 kJ)
Calories from fat	149.92 Kcal
		% Daily Value*
Total Fat	16.66g	26%
Cholesterol	7.63mg	3%
Sodium	1098.55mg	46%
Potassium	1260.15mg	27%
Total Carbs	93.79g	31%
Sugars	15.85g	63%
Dietary Fiber	12.08g	48%
Protein	17.11g	34%
Vitamin C	44.5mg	74%
Vitamin A	1.3mg	45%
Iron	4.7mg	26%
Calcium	220.6mg	22%

Amount Per 100 g
Calories	89.97 Kcal (377 kJ)
Calories from fat	23.61 Kcal
		% Daily Value*
Total Fat	2.62g	26%
Cholesterol	1.2mg	3%
Sodium	173.03mg	46%
Potassium	198.48mg	27%
Total Carbs	14.77g	31%
Sugars	2.5g	63%
Dietary Fiber	1.9g	48%
Protein	2.69g	34%
Vitamin C	7mg	74%
Vitamin A	0.2mg	45%
Iron	0.7mg	26%
Calcium	34.7mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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