Active Time: 30 MinsTotal Time1 Hour 20 Mins
Yield: Serves 6 (serving size: 1 1/2 cups vegetable mixture and 2/3 cup couscous)
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.
Ingredients
- 3 tablespoons olive oil
- 3large onions, sliced (about 9 cups)
- 2 cups vegetable stock
- 4garlic cloves, crushed
- 1 1/4 teaspoons ground turmeric
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon kosher salt, plus more to taste
- Pinch of saffron threads
- 11 ounces turnips, peeled and cut into 1-inch chunks (about 2 cups)
- 11 ounces baby potatoes, scrubbed and halved (about 2 cups)
- 11 ounces celery root, peeled and cut into 1-inch chunks (about 2 1/2 cups)
- 11 ounces parsnips, peeled and cut into 1-inch chunks (about 2 cups)
- 11 ounces dried pitted plums (about 1 3/4 cups)
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 4 cups cooked couscous
- Fresh cilantro leaves
Nutritional Information
- Calories 541
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 11g
- Carbohydrate 112g
- Fiber 15g
- Sugars 38g
- Added sugars 9g
- Sodium 531mg
- Calcium 19% DV
- Potassium 26% DV
- Calories 541
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 11g
- Carbohydrate 112g
- Fiber 15g
- Sugars 38g
- Added sugars 9g
- Sodium 531mg
- Calcium 19% DV
- Potassium 26% DV
How to Make It
Step 1
Heat olive oil in a large saucepan over medium. Add onions; cover and cook, stirring occasionally, until soft and translucent, about 15 minutes.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, place dried plums in a heatproof bowl, and add boiling water to cover. Let stand until plums are softened, about 5 minutes; drain.
Step 5
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.
Step 6
Divide couscous evenly among 6 shallow bowls. Top with vegetables, plum mixture, and cilantro leaves.
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