Inspired by: Couscous aux sept légumes
- All year
Couscous with Seven Vegetables
- Serves
- 6
- Portion
- ≈300 g
- Time
- 50 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Couscous (dry) | 1¼ cups | 250 g | 1250 g | |
| Water | 1¼ cups, boiling | 300 ml | 1500 ml | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Carrot | 1 | 150 g | 750 g | |
| Turnip (shalgam) | 1 | 150 g | 750 g | |
| Zucchini / tori | 1 | 150 g | 750 g | |
| Butternut squash | cubed | 200 g | 1000 g | |
| Cabbage | 1½ cups | 150 g | 750 g | |
| Chickpeas (dry) | ½ cup, cooked soft | 80 g | 400 g | |
| Tomato | 1 | 100 g | 500 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ¼ tsp | 0.5 g | 2.5 g | |
| Cinnamon | ¼ tsp | 0.5 g | 2.5 g | |
| Vegetable stock (no onion–garlic, home-made) | 3¾ cups | 900 ml | 4500 ml | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Raisins (kishmish) | 2 tbsp | 20 g | 100 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | coriander | 8 g | 40 g |
Method
How to cook it
Step 1: Bloom spices in 3 tsp ghee; add vegetables in order of hardness with tomato and stock; simmer 25 minutes.
Step 2: Add chickpeas and raisins; simmer 5 minutes.
Step 3: Pour boiling water over couscous with 1 tsp ghee; cover 5 minutes; fluff.
Step 4: Serve couscous with vegetables and broth; coriander to garnish.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Toginger and cinnamon
- FromLamb→Tochickpeas
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