Seven-Vegetable Couscous

This is a very traditional dish with some modern twists and turns in the presentation. It uses many of the vegetables so abundant during the harvest season.

Directions

Couscous
Place the water or stock on the stove, bring to a boil, and season with 1 teaspoon salt. In a large bowl, add the couscous and currants, pour the boiling water over the top of the couscous, and stir to mix. Cover with a sheet of plastic wrap and set aside.

Vegetables
Place a large sauté pan on the stove and heat over medium. When the pan is warm, add the olive oil. Once the oil is hot, sauté the garlic until golden. Add the carrots and butternut squash, toss to coat with oil, and cook until golden brown. Add the eggplant, yellow squash, and zucchini and cook until tender. Toss in the remaining ingredients up to and including the cardamom pods. Stir to coat evenly with the spices and cook for about 8 minutes or until the vegetables are tender and aromatic. Season to taste with salt and pepper and serve over the couscous on a large platter.

Ingredients

Makes 8 to 10 servings
3½ cups water or stock of your choosing
1 teaspoon salt
1½ cups couscous
¼ cup black currants

½ cup olive oil
1 tablespoon garlic, minced fine
2 medium carrots, peeled and diced small
1 cup butternut squash, peeled and diced small
1 Italian eggplant, diced small
1 crook neck yellow squash, diced small
1 medium green zucchini, diced small
1 pint mixed toy box tomatoes
1 red bell pepper, diced small
½ cup cooked chickpeas
1 tablespoon Aleppo chili powder
2 teaspoons smoked sweet paprika
1 teaspoon toasted ground coriander seeds
1 teaspoon toasted ground cumin seeds
4 cardamom pods, whole
Salt and pepper, to taste

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