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Bon Appétit

Simple Vegetable Couscous

1.9

(2)

With such hearty vegetables, this can easily be served as a meatless main course.

Recipe information

  • Yield

    8 To 10 Side-Dish Servings

Ingredients

4 1/2 cups water
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 large turnip, peeled, cut into 3/4-inch pieces
3 medium zucchini, cut into 3/4-inch-thick rounds
3 celery stalks, cut into 3/4-inch lengths
2 medium potatoes, peeled, cut into 3/4-inch pieces
3 medium tomatoes, halved, seeded, cut into 3/4-inch pieces
4 1/2 cups canned vegetable broth
2 tablespoons olive oil
4 cups couscous (about 24 ounces)

Preparation

  1. Step 1

    Bring water to boil in heavy large Dutch oven over high heat. Mix in paprika and cumin; season lightly with salt and pepper. Add turnip and carrot. Cover and cook 2 minutes. add zucchini, celery and potatoes. Cover and cook until vegetables are tender, about 10 minutes. Add tomatoes. Cook uncovered until tomatoes soften, about 2 minutes. Drain vegetable, reserving cooking liquid. Transfer vegetables to medium bowl and cover with foil to keep warm. Return cooking liquid to same pot and boil until reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.

    Step 2

    Meanwhile, bring 4 1/2 cups vegetable broth and oil to boil in heavy large skillet. Mix in couscous; cover skillet. Remove from heat and let stand until couscous softens and absorbs broth, about 10 minutes. Fluff couscous with fork. Season with salt and pepper.

    Step 3

    Mound couscous on large platter. Top with vegetables. Drizzle sauce over.

TagsCouscousPastaTurnipRoot VegetableVegetableZucchiniSquashCeleryPotatoTomatoMainDinnerDairy FreeNut FreeVegetarianVeganWeeknight MealsOne-Pot MealsSimmerDutch OvenBon Appétit
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