Gen's Fall Couscous
  • 1-3 tablespoon oil (such as sunflower or olive)
  • 1 onion, grossly chopped
  • 3 large garlic cloves, minced
  • 3 carrots, chopped lengthwise and then cut in 1 inch half moons
  • 1 brocoli, head, broken in large florets and stem, outer layer peeled or chopped off and then remaining stem chopped in 1 inch cubes (optional)
  • 3 white turnips (aka. rabioles OR 1 rutabaga), cut in 1 inch cubes (optional)
  • 2 sweet peppers (colour of your choice), chopped in 1 inch pieces
  • 1 squash, peeled and seeded, cut in 1 inch cubes (butternut and acorn work well)
  • 3 1/2 cup of chopped tomatoes (approx. 2-4 large tomatoes OR one 28 oz diced tomato can)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 4 cups vegetable broth (or water)
  • 1 (16 or 19 ounce) can chickpeas, drained & rinsed
  • 1 can (750 ml) artichoke hearts (optional)
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh cilantro/coriander (optional)
  • 2-3 teaspoons Samabal Olek (Sriracha, tabasco or piri-piri sauce also work) (optional)
  • 2 cups of water
  • 1 tablespoon oil
  • Pinch of salt
  • 2 cups of semolina (i.e. couscous)
  2. 1.Heat oil in large pot over medium-low heat. Fry onions 1 min. Add garlic stirring occasionally, until onions begin to soften and turn translucent, about 3 min. Add carrots, brocoli, and white turnips (rabioles), and fry 5 min. Stir in the sweet peppers and squash; cook another 3 min. Vegetables should be a little tender but still firm.
  3. 2.Add the cinnamon, cumin, turmeric, paprika and bay leaf. Stir a few times and add the tomatoes. Fry for 1-2 min, stirring often. Pour in the vegetable broth (or water) and chickpeas. Bring mixture to a boil; reduce heat to low. Simmer for 20-30 minutes or until vegetables are tender. Add artichoke hearts (if using). Taste and season with salt and pepper.
  5. 3.In another pot, bring 2 cups of water to a boil. Add a oil and salt to the the boiling water. Slowly pour in the couscous; stir once. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork.
  7. 4.When coucous is ready, with a laddle, take 1 cup of the couscous liquid and put it in a jar. Add sambal olek to the couscous liquid in a jar and mix well.
  8. SERVE
  9. 5. Serve couscous over semolina. Garnish with cilantro (optional). Let people drizzle on spicy sauce. Enjoy!
FEATURING: Squash (butternut, acorn or delicata), carrots, white turnips (rabioles), tomatoes, sweet peppers, garlic, broccoli (optional) and cilantro (optional). This is a dish that we absolutely love that my mom learned to make decades ago when she was posted in Algeria (the first woman to hold a title for the Canadian Embassy)! It's a tasty and satisfying vegetarian meal (but you can also add in some chicken if you want). This recipe is just as good (if not better) the next day and makes a large batch- you can half it if needed or freeze what you don't need. Also delicious served on cooked pearl barley (instead of semolina) - see recipe for pearl barley in the description of my Sheperd's pie recipe: