Seven-Vegetable Couscous

Ingredients

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Seven-Vegetable Stew:

3 cloves garlic, smashed

2 small turnips, peeled and quartered

1 medium yellow onion, quartered lengthwise, root end intact

1 large carrot, peeled and cut into 2-inch chunks

1/2 fennel bulb, thickly sliced lengthwise, root end intact

1/3 cup golden raisins

1 tablespoon peeled, chopped, fresh ginger

1 tablespoon kosher salt

2 teaspoons each ground cumin, paprika, and sugar

1 1/2 teaspoons ground turmeric

1/8 teaspoon ground cloves

1 cinnamon stick, snapped in half

2 cups water

1 pound butternut squash

1 small zucchini, cut into 2-inch rounds

1 (15 1/2-ounce) can chickpeas, rinsed and drained

4 sprigs fresh flat-leaf parsley, tied together with kitchen string

1 cup canned whole peeled tomatoes, with their juices

Couscous:

2 cups cold water

1 tablespoon unsalted butter

1 teaspoon kosher salt

1 1/2 cups uncooked couscous

1/2 cup sliced almonds, toasted

Harissa (Tunisian hot sauce)

Directions

1. In a large soup pot with a tight-fitting lid, combine the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon. Add 2 cups of water, bring to a boil over high heat, cover, lower the heat, and simmer for about 10 minutes, or until the veggies are relatively soft. Butternut squash should be split in half, seeded, and then cut into wedges. Use kitchen string to bind parsley sprigs. Put the chickpeas, squash, zucchini, and parsley sprigs in the pot. ear the tomatoes into large pieces with your fingers as you work over the pot, then add the tomatoes and liquids to the pot. For about 15 minutes, simmer the covered stew until it is somewhat thick and fragrant and the vegetables are fork-tender but not mushy. All the veggies should be tender enough to cut with the side of a fork, but still maintain their shapes (you can test the vegetables a little earlier, remove them as soon as they are tender, and return them to the pot when you are ready to serve.) Remove cinnamon sticks.
2. To prepare the couscous, heat the water, salt, and butter in a small pot. About 5 minutes after adding the couscous, remove the pan from the heat, cover it, and leave it aside to allow the water to be absorbed and the couscous to become plump. Fluff with a fork after transferring to a bowl.
3. Spread the couscous out over a sizable serving tray and then pile the vegetables in the middle with a slotted spoon to serve. The veggies should be covered with some of the broth before the almonds are added. If preferred, pass the harissa and the rest of the broth around the table.

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