Couscous is the combination of two dishes: steamed semolina, and meat and vegetables simmered in broth. We swapped the meat for chickpeas here to create a vegetarian version and replaced the semolina couscous cooked in a couscoussier with rehydrated couscous. Despite these small changes, it stays true to its flavourful, colourful comfort food roots.
Makes 8-10 kid’s portions (or 6 adult portions)
Preparation time: 30 minutes
- 2 tsp. (10 mL) Olive oil
- 1 Medium onion, sliced
- 2 Cloves garlic, chopped
- 1 cup (250 mL) Sweet potato, cubed
- 1 tbsp. (15 mL) Garam masala
- 2 cups (500 mL) Reduced-sodium chicken stock
- 1 162 mL can Vegetable juice
- 1 cup (250 mL) Broccoli florets
- 1 cup (250 mL) Cauliflower florets
- 1 cup (250 mL) Sliced carrots
- 1 Red or green pepper, chopped
- 2 540 mL cans Chickpeas, drained
- To taste Salt and pepper
- 6 cups Whole-wheat couscous cooked according to the instructions found on the package
- To taste Fresh cilantro
- In a large pot, heat the olive oil over medium heat. Add onion and garlic and sauté for 2 minutes.
- Add the sweet potato cubes and cook for 2-3 minutes. Reduce heat, sprinkle with garam masala and cook for 1 minute, stirring constantly.
- Add the chicken stock and vegetable juice. Bring to a boil over high heat.
- Add the broccoli, cauliflower, carrots and peppers. Reduce heat, cover and simmer for about 5 minutes.
- Add the chickpeas and cook for 2-5 minutes, until vegetables reach the desired consistency. Add salt and pepper to taste.
- Serve on a bed of whole-wheat couscous and garnish with cilantro.