Homemade vegetable stock is best in this recipe. If using store-bought stock, upgrade the flavor by adding a bay leaf while the broth simmers in step 2.

Nargisse Benkabbou
This Story Originally Appeared On cookinglight.com


Credit: Tara Donne

Recipe Summary test

30 mins
1 hr 20 mins
Serves 6 (serving size: 1 1/2 cups vegetable mixture and 2/3 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large saucepan over medium. Add onions; cover and cook, stirring occasionally, until soft and translucent, about 15 minutes.

  • Stir in stock, garlic, turmeric, ginger, salt, and saffron. Bring to a boil over high. Cover and reduce heat to low; simmer gently 30 minutes.

  • Add turnips, and bring mixture to a boil over high. Cover, reduce heat to medium-low, and cook 10 minutes. Add potatoes, celery root, and parsnips, and stir to combine. (There should be enough liquid in pan to almost cover the vegetables; if not, pour in just enough water to do so.) Bring to a boil over high. Cover and reduce heat to medium-low; cook until vegetables are cooked through and softened, about 20 to 25 minutes.

  • Meanwhile, place dried plums in a heatproof bowl, and add boiling water to cover. Let stand until plums are softened, about 5 minutes; drain.

  • Remove saucepan from heat, and use a ladle to transfer 3/4 cup broth to a small saucepan over medium. Add drained plums, honey, and cinnamon to broth. Simmer mixture, stirring occasionally, until sauce has thickened and reduced by half, about 15 minutes.

  • Divide couscous evenly among 6 shallow bowls. Top with vegetables, plum mixture, and cilantro leaves.

Nutrition Facts

541 calories; fat 8g; saturated fat 1g; protein 11g; carbohydrates 112g; fiber 15g; sugars 38g; added sugar 9g; sodium 531mg.