Seven-Vegetable Couscous

Ingredients

• 4 cups couscous
• 4 tbsp olive oil, divided
• 1 onion, chopped
• 2 carrots, cut into batons
• 2 turnips, quartered
• 1 zucchini, cut into chunks
• 1 cup pumpkin, cubed
• 1 cup cabbage, chopped
• 1 cup chickpeas, cooked
• 1 tsp turmeric
• 1 tsp ground ginger
• 6 cups vegetable or chicken stock
• 1/2 tsp saffron threads
• Raisins, for garnish (optional)

Instructions

1. 1In a large pot, heat 2 tbsp oil and sauté the onion until soft.
2. 2Add turmeric, ginger, saffron, and stock; bring to a simmer.
3. 3Add carrots and turnips and cook 15 minutes, then add pumpkin, cabbage, and zucchini.
4. 4Simmer another 20-25 minutes until all vegetables are tender, adding chickpeas at the end.
5. 5Meanwhile, steam or rehydrate the couscous with remaining olive oil and a little of the broth, fluffing with a fork.
6. 6Mound the couscous on a platter, top with the vegetables, and ladle broth over the top.
7. 7Scatter with raisins if using and serve extra broth on the side.

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