Seven-Vegetable Couscous (Couscous aux Sept Légumes)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 1 onion, sliced
- 2 carrots, sliced
- 200 g swede, peeled and diced
- 200 g cabbage, roughly chopped
- 300 g pumpkin, peeled and cut into chunks
- 1 courgette, sliced
- 400 g chickpeas, drained and rinsed
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 40 g raisins
- 500 ml vegetable stock
- 300 g couscous
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 584 kcal
- Protein
- 20.5 g
- Carbohydrate
- 93 g
- of which sugars
- 18.4 g
- Fat
- 10.5 g
- of which saturates
- 1.6 g
- Fibre
- 15.1 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 5 minutes until soft, then stir in the ground ginger and ground turmeric and cook for 1 minute.
- 2
Add the carrots, swede and pumpkin with the vegetable stock, cover and simmer for 15 minutes.
- 3
Add the cabbage, courgette, chickpeas and raisins and simmer uncovered for a further 10-12 minutes, until all the vegetables are tender.
- 4
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 5
Pile the couscous onto plates and spoon over the vegetables and their broth.
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