The vegetables can be cut into cubes, but cooking time will increase.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cups vegetable broth
- 2 carrots, peeled and julienned
- 2 turnips, peeled and julienned
- 1 sweet potato, julienned
- 1 zucchini, julienned
- 1 red bell pepper, julienned
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can tomato sauce
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 pinch saffron
- 1 pinch curry powder
- 2 cups uncooked couscous
Instructions
- Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
- Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
- Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
- Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.
Reviews
Like many others, I added quite a bit more curry powder. I also used some garam masala. This recipe would be way to bland with only a “pinch” of curry powder. I used purple sweet potatoes and carrots and garbanzo beans but omitted the red peppers as I thought they would get too soggy. I also chunked the veggies. Who has time to julienne them?
Wanted to try something new and this recipe looked great. I used chicken broth instead of veggie broth since that’s what I had on hand. I also added diced ginger with the onion and cardamom with the seasingons. All in all, great recipe, wanted something healthy and this delivered.
Very good. It is a bit thin with the tomato sauce. I also put more spices in, but that is a matter of personal taste.
This is one of my new favourite recipes. It’s a fairly easy recipe but it is time consuming so it’s a weekend dinner for sure. It is absolutely delicious and filling as well. I left out turnips (I didn’t have any and I’m not a big fan anyway). I also changed the spices a little, after reading some of the other reviews. I used cumin instead of cinnamon and left out the saffron and ended up increasing the amounts a little (not sure by how much, started with recipe amount and increased to taste). Instead of plain couscous, I served it over the sweet and nutty Moroccan couscous (which I also got from this site) and the whole meal was fantastic! Thanks 🙂
Really bland despite being very generous with the seasoning.
This recipe is great as is:) loved it
I crave this dish come winter. I chop everything up in chunks for faster preparation (requires a little longer cooking time) and also add tomato paste to thicken. Yum!!
This was good, but the spices need to be ampped up several notches.
This was outstanding with garam masala and didn’t use cinnamon but used cumin and coriander, more algerian, I guess? I really enjoyed this with the couscous. My spouse wanted chicken so I added some the second night. Made a whole lot so we had it for a couple of days. Also used chicken broth since I don’t really like the ‘thinness’ of vegetable.
A couple changes to this recipe. I used a 15 oz can of turnips/greens instead of fresh and added it at the end. Also, next time I would use half the couscous.
Healing food. I add more curry about 3/4 tablespoon – but add is gradually, and taste until you have your level correct. Also I add a little cayenne pepper to give it some zing. I also use all organic ingredients, incl the cous-cous. This is a healing food if you do that. Remember to use bottled spring water also when adding water.
Healing food. I add more curry about 3/4 tablespoon – but add is gradually, and taste until you have your level correct. Also I add a little cayenne pepper to give it some zing. I also use all organic ingredients, incl the cous-cous. This is a healing food if you do that. Remember to use bottled spring water also when adding water.
I think it’s just a matter of personal taste but this was not good. I couldn’t take the cinnamon flavor, it ruined the dish for us and the combination of spices and veggies just didn’t work out liked I’d hoped it would. Also, I don’t know if the veggies were supposed to be mushy (which they were) but we like a firmer texture and I had cubed them. We’re vegetarians and I’m always on the hunt for new recipes but I will not be making this again as I’m the only one who could eat a bowl. Btw it makes a huge amount! Not sure what to do with all of it now. 🙁
Nothing special here
Yum! This was delicious but the vegetables were over cooked.
I didn’t use the sweet potatoes and I mixed it all together, my whole family devoured it. The next two days of leftovers were even better
I can simplify this recipe to be quick: Dice the vegetables small and saute in oilive oil, boil the sweet potato to almost done, throw together with the tomato sauce and simmer. Add a pinch of saffron and curry to the couscous and done. Enjoy.
Really delicious. I cubed the vegetables because looking at the photos it was more appealing. Also, I added garam masala instead of the tumeric because I didn’t have any!
This was tasty, just not as flavorful as I’d hoped. I will probably make it again using more spice.
very good – love recipes that allow maximum veggie use. 🙂 i made some changes mentioned earlier. omitted sweet potato and used diced tomatoes vs. tomato sauce. i would have liked the sauce to thicken a little – will work on that. will definitely make this again.
Came out great–made for a family dinner and everyone loved it.