Name: Vegetables in Spiced Broth over Couscous
Yield: Serves 4
Ingredients: 1 zucchini (about 8 ounces/225 grams), halved lengthwise and cut into 1-inch (2.5-centimeter) pieces; 1 stalk celery, cut into 1-inch (2.5-centimeter) pieces; ½ teaspoon ground coriander; 1 turnip (about 8 ounces/225 grams), peeled and cut into 1-inch (2.5-centimeter) thick wedges; 2 carrots (about 8 ounces/225 grams), peeled and cut into 1-inch (2.5-centimeter) pieces; 2 teaspoons kosher salt, or more to taste; 1 (14-ounce/400-gram) can garbanzo beans, drained and rinsed; ¼ teaspoon ground cinnamon; 2 sprigs fresh cilantro; 2 sprigs fresh parsley; 1 tablespoon harissa paste; ½ teaspoon ground ginger; ½ yellow onion, halved and thinly sliced crosswise; 1 tablespoon extra-virgin olive oil; 2 tablespoons unsalted butter; Couscous

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

I always throw a few carrots and celery stalks into this lightly spiced broth for flavor, but you can substitute with or add to the other vegetables pumpkin, squash, cauliflower, parsnips, or fennel. This recipe is a good way to use up the odd leftover raw vegetables in your fridge. I serve them scooped over heaping bowls of plain couscous for a hearty side dish or vegetarian entrée.