Tunisian Coucous

Serves: 6
Total Calories: 143


2 cups whole wheat couscous
3 cups water
2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic minced
3 bay leaves
1 teaspoon ground cumin
1 teaspoon ground sumac (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 medium turnips medium dice
1 cup chopped celery
1 cup sliced carrot
3 cups chopped cabbage
1 (16-ounce) can crushed tomato
2 medium zucchini cut into thick slices
1 cup cooked garbanzo beans
3 tablespoons tamari sauce


1. To prepare the stew, heat the oil in a large kettle over low heat. Add the onion, garlic, bay leaves, cumin, sumac (if using), turmeric, cinnamon, and cloves, and saute for 5 minutes. Add the turnips, celery, carrots, and cabbage, and stir for a minute.
2. Add the tomatoes and zucchini to the kettle, cover, and simmer another 15 minutes. Stir the ingredients, then continue to cook over low heat for 30 minutes or until the vegetables are almost tender. Add the garbanzo beans and tamari, and cook another 5 minutes or until the vegetables are tender.
3. While the vegetables are cooking, prepare the sauce. Combine the tomato paste and olive oil in a small bowl, add the water, and mix well. Stir the water into the mixture, then add the pepper flakes. Taste, then add more flakes and/or cayenne pepper until the desired “heat” level is reached.
4. About 10 minutes before serving, prepare the couscous. Bring the 3 cups water to a boil in a medium pot. Add the couscous, stir, and cover. Remove from the heat, and let sit for 5 minutes or until the water is absorbed.
5. Fluff the couscous with a fork and place on a large platter. Make a well in the center and spoon the vegetable stew into the well. Serve immediately with harissa sauce on the side.

Nutritional Facts:

Serves: 6
Total Calories: 143
Calories from Fat: 45

This Tunisian Coucous recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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