Seven veggies couscous is a healthy and flavorful dish that is easy to make at home. It is inspired by the traditional Moroccan couscous with seven vegetables, but it uses a simpler and quicker method of preparing the couscous and the vegetables. You can use any combination of vegetables you like, but some common ones are onions, carrots, zucchini, turnips, cabbage, tomatoes and chickpeas. Here is how to make seven veggies couscous in less than an hour.
You will need the following ingredients:
- 2 cups of couscous
- 2 cups of boiling water
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of paprika
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 turnip, peeled and diced
- 2 cups of shredded cabbage
- 1 (14.5 ounce) can of diced tomatoes, with their juice
- 1 (15 ounce) can of chickpeas, drained and rinsed
- Fresh parsley or cilantro, chopped, for garnish
To make seven veggies couscous:
- In a large bowl, place the couscous and sprinkle with salt and pepper. Pour the boiling water over the couscous and cover with a lid or a plate. Let it sit for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for about 10 minutes, stirring occasionally, until soft and golden. Add the cumin, turmeric, cinnamon and paprika and cook for another minute, stirring well.
- Add the carrots, zucchini, turnip and cabbage and stir to coat with the spices. Add the tomatoes and their juice and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 to 20 minutes. Stir in the chickpeas and season with salt and pepper to taste.
- To serve, spoon the couscous onto a large platter or individual plates. Top with the vegetable mixture and sprinkle with parsley or cilantro. Enjoy your seven veggies couscous!