Cous Cous with Fall Veggies
Prep Time Minutes 20
Cook Time 30 Minutes
|Prep Time Minutes 20||Cook Time 30 Minutes||Passive Time||Servings People|
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)
- 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
- Place the chick peas in a large Dutch Oven or pot covered with water and cook until the chick peas are tender.
- Once tender, add the carrots, potatoes, onions and 1 TBS olive oil and cook covered for another 20 minutes.
- If water begins to get low, add 1 cup broth.
- 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.
- Cover and cook until all of the vegetables are tender.
- 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.
- Serve warm in bowls, with cous cous on the bottom, topped with vegetables and broth.
* Trader Joe’s sells reasonable saffron