7-Vegetable Couscous

What is comfort food to you? For me, it’s 7-Vegetable couscous. A beautiful orange-hued medley of the most hearty vegetables brewing in an effervescent broth. A meal that my Moroccan father, Izzy, made frequently (usually after he did something wrong and used the meal as an aide to win back our empathy).

My take on this traditional Moroccan stew is the perfect way to prep for a week’s worth of comfort meals- because between S.A.D. the emotionally unavailable people out in these streets- something somewhere has to make us feel some essense of love and comfort.

It’s cozy thanks to warm spices & fragrant aromatics like ginger, garlic, & saffron. But it also reminds me of home & the fact that if my triple Aries mother can find a man to come home from work to make the family couscous for hours, so can I 👹   

7-Vegetable Couscous

Time: 1 hour

Serves: 4 to 6 servings

INGREDIENTS

• 1 large onion, chopped

• 4 garlic cloves

• 1/4 cup olive oil

• 1/2 tbsp salt, to start- add more to taste

• 2 tbsp tomato paste

• 2 tsp ginger & turmeric 

• 1 tsp cumin 

• 1/3 cup chopped parsley

• 6 saffron threads, bloomed in 1/2 cup hot water for 5 mins

• 5 cups water 

• 1 can chickpeas, drained 

• 4 medium carrots, peeled/diced

• 2 large parsnips, peeled/diced

• 1 sweet potato, peeled/diced

• 1 large honey nut squash, peeled & diced

• 1 large zucchini, chopped

• 4 oz mushrooms

• 1 tbsp preserved lemon paste

• 2 tbsp butter

• cous cous, to serve

• chopped parsley, to garnish

DIRECTIONS

1. Bloom the saffron by pouring 1/2 cup of boiled water over the saffron threads, let it steep for 10 minutes while you chop your veggies. Begin by preparing and chopping all of the veggies. Dice your yellow onion and mince your garlic cloves and set them aside. Peel your squash, carrots, and parsnips. Cube the squash, parsnips, and carrots into even pieces. Slice the zucchini and mushrooms into quarters. Prepare your spices by adding them to a dish and set them aside.

2. In a pot, heat olive oil over medium heat. Saute the onion for about 4 to 5 mins until transparent. Add the garlic, spices, and salt-saute until fragrant.

3. Add parsley, saffron water & 4 cups water. Add chickpeas, carrots, parsnips, potatoes, & squash. Cover & cook for 15 - 20 mins until tender. 

4. Add zucchini & mushrooms. Cover and cook for an additional 10 to 15 minutes and/or until the parsnips are tender. Taste and adjust salt/spices if needed.

5. Serve with couscous or bread. Garnish with chopped parsley or my favorite topping, some high-fat cashew yogurt.

6. Dive in!

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