Vegetable Couscous

Adapted from The Essential Vegetarian Cookbook by Antonia Harvey, P.Dt

Instructions:

 

  • Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, stirring. Add the turmeric, chili powder, and ginger and cook for one minute.

  • Add the cinnamon stick, carrots, parsnips, and vegetable broth to the pan. Stir to combine. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes or until the vegetables are almost tender.

  • Add the cauliflower and zucchini and simmer for another 10 minutes. Stir in the chickpeas and simmer for an additional 5 minutes. Remove the cinnamon stick.

  • Place the couscous in a bowl and add boiling water. Allow to stand until the water is absorbed, about 5 minutes. Add the butter or margarine and fluff with a fork.

  • Place a bed of couscous on each serving plate and top with the vegetables.

 

Ingredients:

 

2 small onions, thinly sliced

2 tablespoons of olive oil

1 teaspoon turmeric

1/2 teaspoon chili powder

2 teaspoons grated fresh ginger

1 cinnamon stick

2 medium carrots, thickly sliced

2 medium parsnips, thickly sliced

1 1/2 cups vegetable broth

250g cauliflower, cut into small florets

2 medium zucchinis, cut into thick slices

19oz can chickpeas, drained and rinsed

 

1 1/4 cup couscous

1 cup boiling water

1 tablespoon butter or margarine

 

Makes: 6 servings

This dish is one of my favourite meatless recipes and was a staple in my household when I was growing up. It is loaded with vegetables (and fibre) and has a wonderful flavour. It is easy to prepare, and is sure to be a hit with your family and holiday guests.

Image used with permission from Flickr user jules.

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© 2018 by The Dietitians Network of Nova Scotia.