The Couscous Series - Part 1: 7 Vegetables Broth

Couscous screams middle eastern food.

Welcome to my couscous series, where I share the authentic way to make couscous, the confit of dried fruits as well as the golden 7 vegetables broth.

Today we are talking about that broth.

Can’t wait for you all to try making it! What is more comforting than a hot bowl of couscous with steamy vegetables!?

• 2 onions, sliced

• 4 carrots, peeled and cut in chunks

• 3 zucchinis, cut in chunks

• 2 sweet potatoes, peeled and diced

• ½ cabbage, cut in chunks

• 1 can chickpeas, washed and drained

• 3 tbsp oil

• 8 cups vegetable broth

• Pinch of saffron

• 1 tsp black pepper

• 1 tbsp salt

DIRECTIONS:

1. Heat a large pot over medium high heat. Add oil. Add onion slices and fry until translucent and slightly golden.

2. Add sweet potatoes, carrots and zucchinis, then broth. Mix everything.

3. Add cabbage and chickpeas. Season with saffron threads, salt and pepper.

4. Let it come to a boil then reduce to a simmer and cover the pot. Simmer for a good hour, even a little more if needed.

For full video, click here.

Enjoy,

Guila