Couscous with Vegetables

Name: Couscous with Vegetables
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1 large pinch of saffron threads or ½ teaspoon ground turmeric; ¼ teaspoon cayenne, or to taste; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 4 medium carrots, roughly chopped; 1 pound winter squash, like butternut or pumpkin, trimmed and cut into chunks; 1 pound winter squash, like butternut or pumpkin, trimmed and cut into chunks; 1 pound winter squash, like butternut or pumpkin, trimmed and cut into chunks; 2 medium zucchini, cut into chunks; 1 cup or more chicken, beef, or vegetable stock, preferably homemade, or water; 1 cup or more chicken, beef, or vegetable stock, preferably homemade, or water; 1 cup or more chicken, beef, or vegetable stock, preferably homemade, or water; 1 cup or more chicken, beef, or vegetable stock, preferably homemade, or water; 2 cups cooked or canned chickpeas; ½ cup raisins; 1 recipe Couscous or Couscous with Butter or Oil; 4 tablespoons (½ stick) butter or extra virgin olive oil; 4 tablespoons (½ stick) butter or extra virgin olive oil; 1 red bell pepper, stemmed, seeded, and roughly chopped; 2 large onions, roughly chopped; Salt and black pepper to taste; Salt and black pepper to taste; 1 large pinch of saffron threads or ½ teaspoon ground turmeric; 1 tablespoon peeled and minced fresh ginger; 1 recipe Couscous or Couscous with Butter or Oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A hearty, delicious vegetable stew, whose ingredients can be varied however you like. Chickpeas and squash—both summer (zucchini) and winter (pumpkin or butternut)—are the most commonly included vegetables.

Ingredients

4 tablespoons (½ stick) butter or extra virgin olive oil
2 large onions, roughly chopped

Dinner
Winter
Summer
North Africa

Method

Put the butter in a large saucepan or flameproof casserole with a lid over medium heat. A minute or two later, add the onions and bell pepper, along with a couple of pinches of salt and at least ½ teaspoon black pepper (you should really taste the pepper in this dish). Cook, s