Home | Veggie Table - Show #19

Veggie Table - Show #19

Seven Veggie Couscous

• 2 x 14 ½ oz cans (824 mL) -- Vegetable broth
• 8 -- Saffron threads, crushed
• 1 tsp (5 mL) -- Turmeric
• ½ bunch -- Fresh coriander (cilantro), washed & tied w. string
• 1 bunch -- Parsley, washed & tied w. string
• 3 -- Medium carrots, peeled, quartered length-wise
• 3 -- Turnips, peeled & quartered
• 7 (Seven) -- Scallions, cut into 3" / 8cm pieces
• 3 -- Medium zucchini, chopped
• 4 -- Celery ribs, cut into 3" / 8cm pieces
• 1 cup (250 mL) -- Frozen lima beans
• 1 cup (250 mL) -- Canned chickpeas, drained
• ½ tsp (2 mL) -- Salt
• ½ tsp (2 mL) -- Pepper
• 1 x 12 oz (341 mL) -- Package of Instant couscous
• 2 tbsp (25 mL) -- butter
• To taste... -- Hot pepper sauce

Bring both to a simmer in 5-6 quart soup pot or Dutch oven. Add saffron, turmeric, coriander (cilantro) and parsley. Cover and simmer for 10-12 minutes. Add carrots, turnips and scallions. Cook over medium heat, covered, for 15-20 minutes, until tender. Meanwhile, halve zucchini and chop into ¼" thick slices. When carrots and turnips are tender, add zucchini, celery, lima beans and garbanzo beans to pot. Cover and simmer until zucchini is tender, about 10 minutes. Remove and discard bunches of coriander (cilantro) and parsley. Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork.

TO SERVE: Mound couscous on a serving platter. Remove vegetables from broth with a slotted spoon and arrange over couscous. Serve with broth and hot sauce on the side, so that the mixture can be moistened and seasoned according to individual preference.