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Seven-Vegetable Couscous

Food Network Kitchen
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Butternut squash

1

Carrot, large

1 15 1/2 ounce can

Chickpeas

1/2

Fennel, bulb

4

sprigs Flat-leaf parsley, fresh

3 cloves

Garlic

1 tbsp

Ginger, fresh

1/3 cup

Golden raisins

1 cup

Tomatoes, canned whole

2

Turnips, small

1

Yellow onion, medium

1

Zucchini, small

1

Harissa

1 1/2 cups

Couscous

1

Cinnamon stick

1/8 tsp

Cloves, ground

1 1/3 tbsp

Kosher salt

1 1/2 tsp

Turmeric, ground

1/2 cup

Almonds, toasted

2 tsp

Cumin, ground

1 tbsp

Butter, unsalted

4 cups

Water