This dish just takes me back to my days as a child, playing for hours on the beach with my sisters in Herzliya, Israel. The couscous was always so fluffy and fun to eat and the sauce was sweet with chunky carrots and onions…I loved it and still love it. It is the ultimate comfort food for me.
This recipe makes a lot but that’s cool. Store it properly in the fridge and reheat with more couscous or freshly steamed basmati.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 6 cloves garlic, finely chopped
- 2 zucchini, sliced into rounds
- 3 large carrots, sliced into rounds
- 3 celery stocks, chopped into large chunks
- 2 russet potatoes, chopped into large chunks
- 1 celeriac, peeled and medium chop-optional (can also add in sweet potato, squash, bell peppers…whatever leftover veg you have on hand)
- 1/4 cup tomato paste or 1 -15 oz can of tomato sauce
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tablespoons harissa paste – can substitute with 2 teaspoons chili flakes
- 1 can chickpeas- drained and rinsed-optional
- Salt and black pepper to taste
- 8-10 cups water or stock
- Fresh herbs to garnish- can use parsley, cilantro or dill-optional
1. In a large pot heat up two tablespoons extra virgin olive oil. Add in the onions and sauté for 3-5 minutes until translucent. Add in the turmeric, coriander, cumin, harissa paste and season well with salt and pepper. Now, add in the garlic and sauté for a couple seconds. Toss in the carrots, celeriac, celery, potatoes and or whatever veg you have lying around (don’t put the zucchini in yet. I add that in later so it doesn’t overcook)
2. Cover the veg with either the tomato past or the tomato sauce and add in the stock or water. Season WELL with salt and pepper.
3. Bring to a boil and once it’s boiling turn down the heat to medium and let simmer for 30 minutes. After 30 minutes, check for seasoning and add in the zucchini and if using chickpeas. Continue to simmer for another 30 minutes on medium heat.
4. Once it’s done check for seasoning one more time and then pour the veg and the sauce over My Lazy Couscous and if you have season with herbs.
My Lazy (and awesomely delicious) Veg Couscous
- 2 cups instant couscous
- 2 1/2 cups water
- 1 stick unsalted butter
- 1 tsp kosher salt
- pinch of cinnamon
1. Place the couscous in a pot with a fitted lid or on a bowl. Add in the butter salt and pinch of cinnamon. Bring your stock or water to boil and once it’s boiling add it to the couscous and immediately cover with lid or plastic wrap. Let steam for at least 5 min and then using a fork fluff it up and mix. Check for seasoning.