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Vegetable couscous
Vegetable couscous

Vegetable couscous

Preparation 20 minutes
Cooking time 30 minutes approx.
Servings 4 to 6

Ingredients

  • 45 ml (3 tbsp) vegetable oil
  • 2 medium onions, each cut into 12 wedges
  • 6 garlic cloves, chopped
  • 45 ml (3 tbsp) ginger, chopped
  • 5 ml (1 tsp) cumin seeds
  • 5 ml (1 tsp) ground coriander seeds
  • 30 ml (2 tbsp) tomato paste
  • 1.5 L (6 cups) vegetable stock
  • 1 large ripe tomato, diced
  • 1 rutabaga (about 500 g/1 lb) peeled and cut into 12 wedges  
  • 1 leek, cut into 8 chunks
  • 6 carrots, cut in 2
  • 2 celery stalks, cut in 2
  • 2 zucchini, cut into 8 chunks
  • 250 ml (1 cup) chickpeas, cooked
  • 1 pinch of saffron
  • Salt and freshly ground black pepper

Dried fruit topping:

  • 30 ml (2 tbsp) butter
  • 1 onion, minced
  • 10 prunes, cut in 2
  • 45 ml (3 tbsp) pistachios, chopped coarsely
  • 45 ml (3 tbsp) sliced almonds, toasted

Couscous:

  • 1 L (4 cups) medium wheat semolina, cooked
  • 45 ml (3 tbsp) butter
  • 2 ml (1/2 tsp) ground cinnamon
  • Salt and freshly ground black pepper

Preparation

  1. In a large saucepan, heat the oil over medium-high heat.
  2. Brown the onion for 8 to 10 minutes.
  3. Add the garlic, ginger, cumin and coriander.
  4. Cook for 3 minutes before adding the tomato paste, Stir well. 
  5. Add the vegetable stock and tomato. Bring to a boil.
  6. Add the rutabaga and leek.
  7. Simmer for 5 minutes.
  8. Add the rest of the vegetables.
  9. Simmer for about 10 minutes. The vegetables should be tender and not overcooked.
  10. Add the chickpeas and saffron. Adjust the seasoning.
  11. Set aside and keep warm.
  12. Meanwhile, in a skillet, melt the butter over medium heat and brown the onion.
  13. Add the prunes and cook for 2 minutes.
  14. Mix with the pistachios and almonds.
  15. Mix the warm couscous with butter and cinnamon. Season with salt and pepper.
  16. Serve the couscous and vegetables with topping on separate platters placed in the middle of the table.
Availability in stores