Perfect for days when you’re feeling a little under the weather, this couscous will provide a variety of spices that will surely warm you up (and your soul 😉
- 1 tbsp of olive oil
- 1 medium onion, diced
- 2 cloves garlic pressed
- 2-3 tbsp tomato paste
- 1 tbsp sambal oelek (sub for harissa)
- 1 tsp cinnamon
- 1/4 tsp ginger (fresh or powdered will do)
- 2 cups of vegetable broth
- 500g of chopped squash/ pumpkin (sub for yams)
- 500g of potatoes peeled and chopped
- 3 large (or 4 medium) zucchinis
- 4 medium carrots peeled
- 2 cups cabbage
- 1/3 cup dried apricots (optional)
- 1/4 cup raisins
- 1/4 cup cilantro fresh
- 1/2 tsp salt and pepper
- 1 can of chickpeas drained
- 1 1/2 cups dry – (sub for rice or quinoa for gluten free)
- In a large pot over medium heat, saute the onion and garlic with the olive oil until soft and fragrant.
- Next, stir in the tomato paste, harissa, and spices (cinnamon, ginger, salt & pepper). Add in 1/2 of the veggie broth and stir until smooth. Allow it to come to a boil.
- Now, add in the remainder of ingredients apart from the couscous and chickpeas (squash, potatoes, zucchini, carrots, cabbage, apricots, raisins and cilantro). Stir until combined.
- Add the remaining 2 cups of broth and bring to a boil.
- Reduce the heat and cover the pot. Simmer for about an hour, stirring gently 2 times during cooking period. You will know that it has finished cooking once all the vegetables are fully tender. Once so, remove from heat.
- Then, add in your chickpeas to the pot and simmer for another 5 minutes until heated through.
- In the meantime, prepare the couscous (according to package instructions).
- To serve, place the cooked couscous onto a large plate and top with the vegetable stew. Enjoy!