Cous Cous with Fall Veggies

/ / Published in Vegan, Vegetarian
Cous Cous with Fall Veggies
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Prep Time Minutes 20
Cook Time 30 Minutes
Passive Time
Servings People
Prep Time Minutes 20 Cook Time 30 Minutes Passive Time Servings People
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Cous Cous is a staple in the Israeli kitchen and has become one in mine. You don’t have to cook this grain, just add hot water and let it sit. Once I found whole wheat cous cous, in my local store, I started using this as the base of various dishes. This one uses a mix of fall veggies, like butternut squash and cabbage and protein rich chickpeas, alongside a flavorful broth with saffron and turmeric. This is a great meatless main that is flavorful and filling. (Adapted from Janna Gur’s Jewish Soul Food)
Ingredients
  • 3/4 Cup Dried chickpeas soaked overnight (or 1 can chick peas)
  • 3 Carrots cut into large chunks
  • 3 Potatoes peeled and quartered
  • 2 Onions peeled and quartered (if large)
  • 1 TBS Extra virgin olive oil
  • 1 Cup Broth
  • 2 Zucchinis cut into large chunks
  • 1 Lb Butternut squash cut into large chunks
  • 1/2 Head Green cabbage core removed, cut into quarters
  • 3 Stalks Celery cut into half, crosswise
  • salt and pepper to taste
  • 1 tsp Turmeric
  • 10 Saffron threads * optional if you can find it
  • 2 Cups Dry Cous cous cooked according to package directions
  • 3 TBS Extra virgin olive oil
Ingredients
  • 3/4 Cup Dried chickpeas soaked overnight (or 1 can chick peas)
  • 3 Carrots cut into large chunks
  • 3 Potatoes peeled and quartered
  • 2 Onions peeled and quartered (if large)
  • 1 TBS Extra virgin olive oil
  • 1 Cup Broth
  • 2 Zucchinis cut into large chunks
  • 1 Lb Butternut squash cut into large chunks
  • 1/2 Head Green cabbage core removed, cut into quarters
  • 3 Stalks Celery cut into half, crosswise
  • salt and pepper to taste
  • 1 tsp Turmeric
  • 10 Saffron threads * optional if you can find it
  • 2 Cups Dry Cous cous cooked according to package directions
  • 3 TBS Extra virgin olive oil
Instructions
  1. Place the chick peas in a large Dutch Oven or pot covered with water and cook until the chick peas are tender.
  2. Once tender, add the carrots, potatoes, onions and 1 TBS olive oil and cook covered for another 20 minutes.
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  3. If water begins to get low, add 1 cup broth.
  4. Add the remaining vegetables with salt, pepper, turmeric and saffron threads. Make sure the saffron is submerged in the water/broth and the broth comes up about half way to the vegetables.
  5. Cover and cook until all of the vegetables are tender.
  6. While the vegetables are cooking, place the dry cous cous, 3 TBS olive oil and salt and pepper to taste in a large glass bowl. Cover with 2 1/2 cups of boiling water and cover with foil for 5 minutes. After 5 minutes, the cous cous should have absorbed the water. Fluff with a fork.
  7. Serve warm in bowls, with cous cous on the bottom, topped with vegetables and broth.
Recipe Notes

* Trader Joe’s sells reasonable saffron

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