A nice wintery soup with nice wintery vegetables. And over couscous, it's quite delicious. My only complaint is that it took forever to cook. It's very tasty, it just isn't worth the cooking time. Oh well. Yum!
Winter Vegetable Stew Over Couscous
Cooking Light, April 2004
This dish serves a crowd. Prepare the couscous as the vegetable mixture simmers. Try serving with harissa, a Tunisian hot sauce found in Middle Eastern markets and large grocery stores.
11 1/2 ups water -- divided
4 cups vertically sliced onion
2 cups thinly sliced leek
1 1/2 cups slices carrot -- (1/2-inch-thick)
3 cups cubed peeled turnips -- (1-inch) (about 1 pound)
1 bay leaf
4 cups cubed peeled butternut squash -- (1-inch) (about 1 1/2 pounds)
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
4 garlic cloves -- mince
15 1/2 ounces chickpeas -- (garbanzo beans) rinsed and drained
6 cups chopped Swiss chard -- (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt -- divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups crumbled goat or feta cheese -- (6 ounces)
1. Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.
2. Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.