-
35
minPrep Time -
60
minCook Time -
95
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Couscous with Seven Vegetables is an emblematic dish of Moroccan cuisine, reflecting the rich flavors and vibrant colors of the region. This meticulously crafted vegan version keeps the essence of the traditional recipe while incorporating a delightful array of vegetables such as zucchini, carrots, butternut squash, turnips, bell peppers, tomatoes, and chickpeas. Gently simmered with a blend of aromatic spices like cumin, coriander, and cinnamon, this dish offers a fulfilling and nutritious meal, capturing the essence of Moroccan hospitality and culinary tradition. Perfect for those seeking to experience the authentic taste of North Africa’s vegan cuisine, it is designed to satisfy your palate and nourish your soul.
Ingredients
- 1 cup couscous
- 2 zucchinis
- 3 carrots
- 1 cup diced butternut squash
- 2 turnips
- 1 bell pepper
- 2 tomatoes
- 1 cup cooked chickpeas
- 3 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Steps:
- 1. Prepare the couscous according to package instructions. Set aside.
- 2. In a large pot, heat the olive oil over medium heat. Add the diced vegetables and cook until they start to soften, about 10 minutes.
- 3. Add the spices, salt, and pepper, stirring well to combine.
- 4. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat, cover, and simmer for about 40 minutes or until the vegetables are tender.
- 5. Serve the vegetable stew over the fluffy couscous.
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