French
Couscous aux Legumes (Vegetable Couscous)
Couscous aux Legumes (Vegetable Couscous) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, cut into chunks
- 2 turnips, cut into chunks
- 2 zucchini, cut into chunks
- 1 15 oz can canned chickpeas, drained and rinsed
- 1 14 oz can canned diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 4 cups vegetable broth
- 2 cups couscous
- 2 tbsp fresh cilantro, chopped
- 1.5 tsp salt
- 1/2 tsp black pepper
How to cook it
- Heat the olive oil in a large pot and cook the onion and garlic over medium heat for 3 minutes, then stir in the cumin, coriander and turmeric and cook for 1 minute, until fragrant.
- Add the carrots, turnips, chickpeas, tomatoes and 3 cups of the vegetable broth, bring to a boil, then lower to a simmer, cover, and cook for 20 minutes.
- Add the zucchini and simmer, uncovered, for 15 minutes more, until all the vegetables are tender, then season with the salt and pepper.
- Meanwhile, bring the remaining 1 cup of broth to a boil, pour it over the couscous in a heatproof bowl, cover, and let it stand for 5 minutes, then fluff with a fork.
- Mound the couscous on a platter and spoon the vegetables, chickpeas and plenty of broth over the top.
- Scatter the cilantro over everything before bringing it to the table; the vegetables and chickpeas make this a complete meatless plate.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Couscous aux Legumes (Vegetable Couscous), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Couscous aux Legumes (Vegetable Couscous) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains, Pulses, and Vegetables
- How this was set
- Hand audited
When to cook it
Couscous aux Legumes (Vegetable Couscous) takes about 55 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on couscous, chickpea, carrot, and zucchini.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.