This is a dish that can be used to clear out your vegetable drawer. Any vegetable will do fine in this and it is a great way to use some of the vegetables you just didn’t get to or that you found at the Farmers’ Market but didn’t have a specific plan for. Here I used a few items I still had left after making a few other dishes during the week.
I also find that pearl couscous has a great texture and better flavor than traditional durum wheat couscous. Pearl Couscous is also known as Israel Couscous. It has a soft, almost spongy feel. What I like most about it is it’s versatility too. It can be used for soups or eaten with just some fried onions and tomatoes as an excellent side dish.
The recipe here is a variation on one I found on the VegKitchen blog. You can see the original recipe here: Seven-Vegetable Couscous.
Vegetable Pearl Couscous
1 1/2 cups pearl couscous cooked using package’s directions
1 tablespoon olive oil
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
2 teaspoons grated ginger
1 red onion, thick chop
1/2 red cabbage, thick chop
1 head of broccoli, chopped
2 zucchini, diced bite-sized
1 medium turnip, diced bite-sized
1 can chickpeas, drained
1/2 cup golden raisins
Cook the couscous according to the product packaging’s directions. I used Bob’s Red Mill Pearl Couscous but there are other options too.
For the vegetables, heat a saute pan on medium high heat with the olive oil. Add the onions and turmeric. Saute for a couple minutes until onions soften. Add the turnip, broccoli, and zucchini and the rest of the spices. Cook for about 5-8 minutes until the turnip is firm but a fork can puncture it easily. Finally add the cabbage, chickpeas, and raisins and cook for another couple minutes. If you need more olive oil feel free to add a tablespoon to coat everything.
Plate the couscous first and add some vegetables on top. Drizzle some olive oil to finish. Enjoy.