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Couscous with Turmeric and Zucchini
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  • 1 large onion, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup vegetable stock
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon salt
  • 1 small can tomato paste
  • 3 to 4 whole cloves
  • 3 medium zucchini
  • 4 small yellow squash or yellow zucchini
  • 3 to 4 large carrots
  • 4 medium yellow or red potatoes, skins on
  • 1 red or green bell pepper
  • 1 dash of cinnamon
  • Water
  • 15-ounce can of garbanzo beans
  • Couscous. 


  • Sauté onion in vegetable stock over medium-low heat until translucent.
  • Add spices and cook for a few more minutes, stirring as needed.
  • Add tomato paste, stir, and simmer for 2 minutes.
  • Cut the vegetables in large chunks and add to stock mixture (not the beans) with a dash of cinnamon; add water to cover. Bring to a boil and then reduce heat and simmer, covered, for an hour or so. This can cook slowly for 2 to 3 hours, if desired.
  • Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
  • Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes (Ratio of about 1 1/2:1 of water to couscous.). Fluff with fork. For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
  • Serve the stew over the couscous.
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