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Veggies
Couscous aux Sept Legumes

Serves 6 to 8

  • 6 cups broth or water
  • 6 medium carrots, cut into chucks
  • 3 medium yellow onions, quartered
  • 2 turnips, peeled and quartered
  • 2 stalks celery, sliced
  • 1 (3-inch) stick cinnamon, OR 1 tsp ground cinnamon
  • 1/2 to 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • about 1 tsp salt
  • ground black pepper to taste
  • 1 butternut squash OR small pumpkin, peeled and cut into 2-inch pieces OR 3 medium zucchini, sliced
  • 1/2 head green cabbage, shredded
  • 2 cups cooked or canned chickpeas OR fava beans
  • 1 TBSP fresh parsley OR coriander, chopped
  • 1 pound (2 1/2 cups) couscous, steamed.

1. Bring the broth or water to a boil. Add the carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper. Cover, reduce heat to low, and simmer for 30 minutes.

2. Add the squash, cabbage and chickpeas or fava beans. Cook until tender, about 20 minutes. Add the coriander or parsley. Discard the cinnamon stick.

3. Spoon the couscous into a large deep-sides platter or into individual serving bowls. Make a well in the centre and fill the well with vegetables. Pour some of the broth over the couscous. Serve warm.