Ingredients
Seven-Vegetable Stew:
- 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
Couscous:
- 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)
Description
Food Network Invites You To Try This Seven-Vegetable Couscous Recipe From Food Network Kitchens.
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