1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Doubled all the seasonings & still lacked depth. Should have doubled the harrisa, as I stirred some into the leftovers for lunch ( and added Fire roasted tomatoes) and it was much better. It's okay but not a wow
I scaled this up (x10) with some donated vegetables to serve at a homeless dinner, so it was a slightly different selection of vegetables. No matter. I did half with chicken, and that was the favorite by far. It was good, but I thought that it could have been a LOT spicier. However, I had only bought the amounts needed so couldn't change it. The guys added Tabasco and chili peppers, and thought it was wonderful (except for the folks who don't like vegetables-- can't keep everyone happy). I served it with a yogurt/cucumber/mint sauce that I thought complemented the stew a lot and made iced mint tea. It was a great dinner and I got lots of compliments on it. I am going to save this recipe and make it again when I again get vegetables like this donated. I will use a LOT more spice and probably double the harissa when I make it again.
This is really good. I make one change - I use parsnips instead of turnips. Parsnips = yum! I think you can change things around and make this how you like it. someone said they used a swede (rutabaga for Americans) so I think any root veggies would work. HArissa is spicy so if you are not a spicy person, just be aware. I keep the couscous separate and let people dish up what they want. This is awesome!
Outstanding!!! Did not put in the Harissa, omitted the tomato sauce and turnips. My husband LOVED this and he is normally a carnivore! Definitely making this again and it will be a go-to dish for guests.
This was delicious! My entire family loved it! I made both the vegetable broth and the harissa (from my husband's stash of dried cayenne peppers from the garden) and it was so good! Both my kids (6 and 7) loved it too! This was a perfect weekend meal!
WOW! This was absolutely YUMMO! I threw in heaps more cumin, caraway etc than the recipe and made my own harissa (soo easy http://www.taste.com.au/recipes/24887/harissa)
and used a swede instead of all the turnips (couldn't find any) and it was just brilliant. I kind of shocked myself that I could make veggies and chickpeas taste so wonderful. Haa - wasn't me it was this damn recipe - thanks very much for posting. Enjoy.
I didn't use the harissa since I could not find it at the supermarket. I also used extra potatoes since I made a double batch and I had ran out of turnips. It was a wonderfully hearty meal. Just fantastic.
My roomy and I LOVE this recipe! We didn't have harissa the first few times we made it, but have since purchased some. We will be making it this weekend and I'm excited to try it with the spice. We usually keep the couscous separate so we can spoon in a little in the bottom of our bowls, squeeze some lemon juice on top, then dish soup over it. SO yummy! We would have never known our fondness for turnips had we not tried this recipe. We use 3/4 c. dried chickpeas that we cook first and add instead of canned.
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