Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 cup cleaned and trimmed leek, cut into 1/2-inch slices
- ½ teaspoon ground coriander
- ½ teaspoon caraway seeds, crushed
- ⅛ teaspoon ground cumin
- ⅛ teaspoon ground red pepper
- 1 clove garlic, minced
- 3 ⅔ cups vegetable stock, divided
- 2 cups peeled butternut squash, cut into 1-inch cubes
- 1 cup carrot, cut into 1/2-inch slices
- ¾ cup Yukon gold potato, peeled and cut into 1-inch cubes
- 1 tablespoon harissa (North African hot sauce, available in specialty stores)
- 1 ½ teaspoons tomato paste
- ¾ teaspoon salt
- 1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- ¼ cup chopped fresh flat-leaf parsley
- 1 ½ teaspoons honey
- 1 ⅓ cups uncooked couscous
- 8 lemon wedges
- Nutritional Information
Nutritional analysis per serving (8 servings)
265 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 9 grams protein; 434 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
50 minutes
Dining and Cooking