Seven Vegetable Couscous Recipe

Toast couscous

In a medium saucepan over medium heat, warm 1 tbs olive oil. Add the couscous and toast, stirring, 2 minutes until lightly fragrant and some grains begin to brown.

Add vegetable stock and 1/2 tsp salt to the saucepan and bring to a simmer. Cover, remove from heat, and let sit 8–10 minutes until liquid is absorbed. Fluff with a fork and stir in 1 tbs lemon juice. Keep covered and set aside.

Prepare vegetables

While couscous rests, prepare all vegetables: peel and 1/2-inch dice kohlrabi, carrot, turnip, kabocha squash, rutabaga; dice red pepper and zucchini. Keep vegetables grouped as root vegetables (kohlrabi, carrot, turnip, kabocha, rutabaga) and tender vegetables (zucchini, red pepper).

Cook root vegetables

Heat a large heavy skillet or sauté pan over medium heat and add 1 tbs olive oil. Add the chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the diced root vegetables (kohlrabi, carrot, turnip, kabocha squash, rutabaga), 1/2 tsp kosher salt, 1/4 tsp black pepper, cumin, and coriander. Sauté, stirring occasionally, for 8–10 minutes until roots begin to soften and brown at the edges. If pan gets dry, add 2–3 tbs water to prevent sticking and help steaming.

Add tender vegetables

Stir in the zucchini and red pepper with the smoked paprika and red pepper flakes. Cook an additional 4–5 minutes until zucchini is tender-crisp and red pepper softens. Taste and adjust seasoning with remaining kosher salt and black pepper as needed.

Combine couscous and vegetables

Transfer the fluffed couscous to the skillet with the vegetables (or add vegetables to the couscous bowl). Fold gently to combine so vegetables are evenly distributed without over-mashing. Warm together 1–2 minutes so flavors marry.

Adjust seasoning and finish

Stir in chopped parsley, chopped mint (if using), toasted slivered almonds, 1 tbs finishing olive oil, and lemon zest. Taste and add additional lemon juice, salt, or pepper as desired.

Serve warm or at room temperature. This dish holds well and can be made ahead and chilled; let come to room temperature before serving or briefly reheat.