Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon turmeric
- 4 1/2 teaspoons coarse kosher salt, divided
- 1 lemon, thinly sliced
- 1/2 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/4 cups 1/2-inch cubes peeled carrots
- 1 celery stalk, chopped
- 4 cups water
- 1 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
- 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
- 3/4 cup brine-cured green olives, pitted, coarsely chopped
- 1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried mint
- 1 10-ounce box plain couscous (cooked according to package directions)
- Spice-Roasted Chickpeas (click for recipe)
Description
This Satisfying Vegetarian Main Course Features Three Kinds Of Root Vegetables—and A Delicious Spicy, Crunchy Chickpea Garnish.
Bon Appetit Magazine
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