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Couscous with Winter Vegetables


Couscous with Winter Vegetables Recipe

Ingredients:
  • 2 large pinches of saffron threads
  • ½ teaspoon turmeric
  • 1¼ teaspoon cayenne pepper
  • 1 3-inch piece of cinnamon stick
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • Salt
  • 2 to 4 tablespoons unsalted or clarified butter (see Notes)
  • 1 large yellow onion, cut into ½-inch wedges and then halved
  • 2 (½ pound) small turnips, peeled and cut into ½-inch wedges
  • 6 medium-sized or 12 small (½ pound) carrots, cut into 3-inch pieces
  • 3 medium-sized parsnips, peeled and cut into 2-inch lengths
  • ½ pound winter squash such as banana or butternut, cut into chunks or cubes about 1½ inches long
  • 1 to 1½ cups cooked chick-peas
  • 1/3 cup black raisins
  • 1 jalapeno pepper, seeded, and finely diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 2 cups water or broth from the chick-peas (unless canned)
  • 1 cup fresh peas, shelled, or frozen
  • 1 teaspoon harissa, or more to taste, or red chili paste
  • 1 cup broth from the vegetables
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped cilantro
  • 2½ cups water
  • ½ teaspoon salt
  • 1½ cups instant couscous
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 627kcal (31%)
Total Fat 11g (18%)
Saturated Fat 4g (22%)
Cholesterol 15mg (5%)
Total Carbohydrate 117g
Dietary Fiber 17g
Sugars 23g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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