North African Vegetable Couscous
This colorful and healthy North African Vegetable Couscous is loaded with deliciousness! Enjoy it as a side or by itself…
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 cup white onions, finely chopped
- ground Himalayan pink salt, to taste
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. hot paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 cups low-sodium vegetable broth (substitute chicken broth)
- 1 cup carrots, peeled and finely diced
- 1 cup butternut squash, peeled and cubed into 1/2-inch pieces tips & tricks
- 1 1/2 cup red potatoes (substitute all-purpose potatoes), scrubbed and cubed into 1/2-inch pieces
- 1 cup cauliflower, cut into small florets tips & tricks
- 1 cinnamon stick
- 1/4 cup sultana raisins (substitute with dried apricots)
- 1 can (19 oz.) chickpeas, drained and rinsed
- 1 cup Roma tomatoes, seeded and diced
- 1 cup frozen peas, slightly thawed
- 1/4 cup harissa
- 2 cups couscous
- 1 tbsp. chopped cilantro, for garnish (optional) tips & tricks
Directions
- In a large skillet over medium heat, add oil. When hot, add onions, season with salt, and sauté for 2 minutes or until they just start to get translucent.
- Add ginger, garlic, cumin, turmeric, hot paprika, coriander and freshly ground black pepper; sauté for 30 seconds.
- Add broth, carrot, squash, potatoes, cauliflower, cinnamon stick, and raisins. Stir well, increase the heat and bring the mixture to a boil.
- Cover, reduce to medium and simmer for 8 minutes or until veggies are just tender – don’t overcook them.
- Stir in chickpeas, tomatoes, and peas.
- Ladle 3 to 4 tbsp. liquid from the mixture and mix it with the harissa before pouring in the skillet; mix well.
- Add couscous, stir well, cover and turn off the heat.
- Let it stand 10 minutes before serving.