Spiced Vegetables over Cinnamon Couscous

“I got this from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from Around the World." This was a hit on Thanksgiving a few years back, when my stepdaughter announced (the day before the holiday) that she had decided to be vegan. We all enjoyed this as much as the traditional dishes!”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large skillet over medium heat. Add onion, bell pepper, leek, garlic, carrots, sweet potato, and parsnips. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary to prevent sticking.
  2. Add remaining ingredients. When mixture boils, reduce heat to medium-low, cover, and cook until vegetables are tender (15-20 minutes).
  3. Prepare couscous: Bring 2-1/4 cups water to a boil. Stir in couscous and cinnamon. Cover and remove from heat. Let stand five minutes. Fluff with a fork before serving.
  4. Serve vegetables over couscous.

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