Seven-Vegetable Couscous

Prep and Cook Time: 45 minutes. Notes: Ras el hanout, a Moroccan spice mix, is available at Middle Eastern stores. To make your own, see below. Buy preserved lemons at specialty and Middle Eastern stores.

Total Time: 45 minutes
Yield: Makes 4 to 6 servings

Ingredients

• 2  tablespoons  olive oil
• 3  cloves garlic, minced
• 1  tablespoon  ras el hanout (see below)
• 2  dried bird's-eye or arbol chiles
• About 1/2 tsp. salt
• 4  cups  low-sodium chicken broth
• 1  medium carrot, peeled and cut into 1/2-in. dice
• 1  medium parsnip, peeled and cut into 1/2-in. dice
• 1  medium potato, peeled and cut into 1/2-in. dice
• 1  small turnip, peeled and cut into 1/2-in. dice
• 1  small orange sweet potato, peeled and cut into 1/2-in. dice
• 1  medium or 2 small zucchini, cut into 1/2-in. dice
• 1  can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed
• 2  medium tomatoes, cut into 1/2-in. dice (optional)
• 2  tablespoons  chopped flat-leaf parsley
• 2  cups  couscous
• 1  preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)

Preparation

1. In a large pot over medium-high heat, cook oil and garlic until fragrant, 1 minute. Add ras el hanout and chiles and cook, stirring, 1 minute. Add 1/2 tsp. salt, 3 cups broth, 2 cups water, carrot, parsnip, potato, turnip, sweet potato, and zucchini. Bring to a boil. Add chickpeas, lower heat, and simmer vegetables until just tender, 15 minutes. Add tomatoes, if using, and parsley. Cook vegetables until tender, 3 to 5 minutes. Add salt to taste.

2. Bring remaining cup broth and 1 1/4 cups water to a boil in a medium pot. Add couscous, cover, and turn off heat. Let sit 5 minutes, then fluff with a fork.

3. Remove chiles from vegetables and discard. Serve vegetables over couscous, garnished with preserved lemon if you like.

Ras el hanout: Mix together 1/2 tsp. each ground ginger, turmeric, and coriander; 1/4 tsp. each freshly ground black pepper, cinnamon, nutmeg, and saffron (optional); 1/8 tsp. each ground allspice, cloves, and mace; and crushed seeds from 6 cardamom pods (optional).

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

496 (14% from fat)

Protein:

17g

Fat:

7.5g (sat 0.9)

Carbohydrate:

90g

Fiber:

8.7g

Sodium:

817mg

Cholesterol:

0.0mg