Rating: 4 stars 4.1
82 Ratings
  • 5 star values: 43
  • 4 star values: 20
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 2

The vegetables can be cubed, but will take longer to cook.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.

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  • Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.

  • Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.

  • Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts

282 calories; protein 9.4g; carbohydrates 55.2g; fat 2.8g; sodium 634.3mg. Full Nutrition
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