Seven Vegetable Couscous Recipes

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SEVEN VEGETABLE COUSCOUS



Seven Vegetable Couscous image

Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.

Provided by Tara Parker-Pope

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)

Steps:

  • Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
  • For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
  • Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
  • To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 6 grams, TransFat 0 grams

COUSCOUS WITH SEVEN VEGETABLES



Couscous With Seven Vegetables image

This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.

Provided by Leslie

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 cup chopped red onion
1/4 cup diced carrot
1/2 cup diced turnip
1/2 cup diced red pepper
1/2 cup diced zucchini
2 cups couscous
1/2 cup fresh peas or 1/2 cup frozen peas
salt
3 tablespoons chopped fresh coriander

Steps:

  • Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
  • Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.

SEVEN-VEGETABLE COUSCOUS



Seven-Vegetable Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

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 tablespoon peeled, chopped, fresh ginger
1 tablespoon kosher salt
2 teaspoons each ground cumin, paprika, and sugar
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cloves
1 cinnamon stick, snapped in half
2 cups water
1 pound butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-ounce) 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 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups uncooked couscous
1/2 cup sliced almonds, toasted
Harissa (Tunisian hot sauce)

Steps:

  • 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.

SEVEN-VEGETABLE COUSCOUS



Seven-Vegetable Couscous image

This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America.

Provided by Sharon123

Categories     Grains

Time 1h

Yield 8-10

Number Of Ingredients 20

3 1/2 cups water (or stock of your choosing-I like vegetable)
1 teaspoon salt
1 1/2 cups couscous
1/4 cup black currants (or dark raisins)
1/2 cup olive oil
1 tablespoon garlic, minced fine
2 medium carrots, peeled and diced small
1 cup butternut squash, peeled and diced small (use packaged frozen if desired)
1 eggplant, diced small
1 yellow squash, diced small
1 medium green zucchini, diced small
2 cups diced tomatoes (or use grape tomatoes)
1 red bell pepper, diced small
1/2 cup cooked chickpeas
1 tablespoon chili powder
2 teaspoons smoked sweet paprika
1 teaspoon toasted ground coriander
1 teaspoon toasted ground cumin
4 cardamom pods, whole
salt and pepper, to taste

Steps:

  • Couscous:.
  • Place the water or stock on the stove, bring to a boil, and season with 1 teaspoon salt.
  • In a large bowl, add the couscous and currants(or raisins), pour the boiling water over the top of the couscous, and stir to mix. Cover with plastic wrap and set aside.
  • Vegetables:.
  • Place a large sauté pan on the stove and heat over medium. When the pan is warm, add the olive oil. Once the oil is hot, sauté the garlic until golden. Add the carrots and butternut squash, toss to coat with oil, and cook until golden brown. Add the eggplant, yellow squash, and zucchini and cook until tender.
  • Toss in the remaining ingredients up to and including the cardamom pods. Stir to coat evenly with the spices and cook for about 8 minutes or until the vegetables are tender and aromatic. Season to taste with salt and pepper and serve over the couscous on a large platter.

Nutrition Facts : Calories 325.6, Fat 14.6, SaturatedFat 2, Sodium 510.7, Carbohydrate 43.9, Fiber 7.4, Sugar 6.5, Protein 7.4

SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA



Seven-Vegetable Couscous with Chunky Onion Harissa image

Categories     Onion     Tomato     Vegetable     Side     Hanukkah     Lima Bean     Squash     Winter     Healthy     Couscous     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
Lemon wedges
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped
1 small red onion, chopped
2 large garlic cloves, minced

Steps:

  • To make the couscous:
  • Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
  • Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
  • To make the harissa
  • Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

BARLEY COUSCOUS WITH SEVEN VEGETABLES



Barley Couscous with Seven Vegetables image

Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.

Yield serves 10

Number Of Ingredients 25

5 cups barley couscous
5 cups warm water
1 to 2 teaspoons salt
1/4 cup sunflower or vegetable oil
1 stick (1/2 cup) butter
3 pounds meat (see above)
3 large onions
3/4 cup chickpeas, soaked overnight
Black pepper
1/2 teaspoon saffron powder or threads
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound tomatoes, peeled and quartered
1 pound carrots, peeled and cut into strips
1 pound small turnips, halved
1 small white cabbage, cut in chunks
1 pound new potatoes
2 chili peppers (optional)
Salt
4 stalks celery, halved
1 pound orange pumpkin, cut in 1-inch pieces
1 pound zucchini
1/2 pound young fava beans (shelled weight), or frozen fava beans, defrosted
1/2 cup chopped coriander
1/2 cup chopped flat-leaf parsley

Steps:

  • Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
  • Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
  • Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
  • Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
  • About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
  • To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
  • Use 2 chickens cut into pieces instead of the meat.
  • For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.

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2013-12-07 Step 1. In a large enameled cast-iron casserole, melt the butter. Add the tomatoes, lamb, onion, cumin and 1 teaspoon each of salt and pepper and cook …
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NORTH AFRICAN SEVEN VEGETABLE COUSCOUS RECIPE - THE TELEGRAPH
2022-02-28 Stir and leave for about 30 minutes. Heat 2 tbsp olive oil in a large saucepan and add the onions. Cook over a medium heat until the onions are softening and slightly singed at the tips. Reduce ...
From telegraph.co.uk


SEVEN VEGETABLE COUSCOUS RECIPE WITH CHEF CHOUMICHA CHAFA
2020-05-30 Seven Vegetable Couscous Recipe, Chef Choumicha Chafa. While a large portion of the world was panic buying toilet paper through Spring 2020, the North African continent was experiencing a similar movement with couscous. Morocco’s celebration of the Friday meal dates back centuries and signifies how an authentic Taste of Morocco is a cultural constant. During the start of the COVID-19 ...
From moroccotravelblog.com


COUSCOUS WITH SEVEN VEGETABLES - PCH
1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, turmeric, cumin, and salt.
From frontpage.pch.com


SEVEN VEGETABLE COUSCOUS - THE VEGAN ATLAS
2021-09-06 Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the vegan butter, turmeric, and salt. Cover and set aside. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent.
From theveganatlas.com


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