Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Stew
Grain
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Stew · About 20 min
- Fry onion in oil from 40 ml olive oil, 150 g onion, chopped, 300 g carrots, chunked, 300 g turnips, chunked, 300 g pumpkin, cubed, 200 g zucchini, chunked, 200 g cabbage, wedged, 300 g tomatoes, chopped, 400 g cooked chickpeas, 900 ml vegetable stock, 2 tsp ras el hanout, ¾ tsp salt 5 minutes. Add carrots, turnips, pumpkin, tomato, chickpeas, stock and spices; simmer 20 minutes.
Vegetables · About 15 min
- Add zucchini and cabbage; simmer 10–15 minutes until tender.
Check: Look for this result: tender.
Grain · About 5 min
- Cover 400 g instant couscous, 500 ml boiling water, 25 ml olive oil 5 minutes, then fluff. Serve vegetables and broth over couscous.
Tips
- Add softer vegetables after the roots have partly cooked.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use sweet potato instead of pumpkin.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Seven Vegetable Couscous one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Seven Vegetable Couscous?
Add softer vegetables after the roots have partly cooked.
What can I substitute in Seven Vegetable Couscous?
Use sweet potato instead of pumpkin.
Can I prepare Seven Vegetable Couscous ahead?
Prepare the measured ingredients for Seven Vegetable Couscous one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
