Couscous with Seven Vegetables

🛒 Ingredients

• Medium grain couscous 75 g · 260 kcal
• Olive oil 15 g · 130 kcal
• Onion 50 g · 20 kcal
• Crushed tomatoes 50 g · 10 kcal
• Canned chickpeas, drained 80 g · 120 kcal
• Carrots 75 g · 30 kcal
• Turnips 75 g · 20 kcal
• Zucchini 75 g · 15 kcal
• Butternut squash 100 g · 45 kcal
• Green cabbage 75 g · 20 kcal
• Potatoes 100 g · 80 kcal
• Bell pepper 50 g · 10 kcal
• Ground ginger 1 g · 0 kcal
• Ground turmeric 1 g · 0 kcal
• Ground cumin 1 g · 0 kcal
• Ground paprika 1 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Cilantro, fresh 2 g · 0 kcal
• Vegetable broth 80 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: dice the onion, peel and cut carrots, turnips, butternut squash, and potatoes into large chunks. Cut zucchini and cabbage into large pieces, and bell pepper into strips.
2. In a large pot or couscoussier, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5-7 minutes.
3. Add ground ginger, turmeric, cumin, paprika, and black pepper to the pot. Stir well and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and vegetable broth. Add carrots, turnips, butternut squash, and chickpeas. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes.
5. Add potatoes and cabbage to the pot. Continue to cook for another 20 minutes, or until the potatoes are almost tender.
6. Stir in zucchini and bell pepper. Cook for an additional 10-15 minutes, or until all vegetables are tender but not mushy.
7. While the vegetables are cooking, prepare the couscous according to package directions, usually by steaming or rehydrating with hot water.
8. Serve the fluffy couscous on a large platter, topped generously with the seven vegetable stew and plenty of broth. Garnish with fresh cilantro.