Winter Vegetable Couscous - Easy, Detox, Vegan and Delicious Recipe.

Winter vegetable couscous is much more than just a comforting and family-friendly dish: it's packed with health-boosting treasures.

• Fresh coriander: A powerful detoxifier, it helps eliminate heavy metals, particularly in the brain.

• Parsley: Rich in vitamin C, iron, and antioxidants, it supports immunity and purifies the kidneys.

• Carrots: A source of beta-carotene, they protect the skin and eyes.

• Golden ball turnips: Alkalizing and rich in fiber, they aid digestion.

• Potimarron squash: High in provitamin A and potassium, it supports cardiovascular health.

• Chickpeas: Provide plant-based protein, magnesium, and filling fiber.

• Spices like turmeric and ginger: Known for their anti-inflammatory and digestive properties.

This vegan, gluten-free dish is not only delicious and nourishing but also beneficial for the body. Easy to prepare in advance, it's perfect for balanced winter meals with family or friends.

Winter Vegetable Couscous - Easy, Detox, Vegan and Delicious Recipe.

Ingredients

For the semolina:

• 240-280 g gluten-free semolina (or regular wheat semolina)

For the vegetables:

• 1 large yellow onion

• 200-250 g crushed tomatoes

• 4 very large carrots or 6-8 small ones

• 6 golden ball turnips

• 1 small potimarron squash

• 500 g chickpeas (about 2 cans)

• 4 tbsp olive oil

• 1 tbsp ras el-hanout (or a blend of ginger, turmeric, black pepper, cinnamon)

• 1 bunch of fresh parsley

• 1 bunch of fresh coriander

• Unrefined salt

For the onion and raisin confit:

• 1 small yellow onion

• 1 tbsp olive oil

• 200 g raisins

• 2 tsp cinnamon

• 1 tbsp honey (optional)

Instructions

Preparing the vegetables:

1. Start by preparing all the vegetables:

   • Thinly slice the onion.

   • Cut the carrots lengthwise, then in half if they are too long.

   • Cut the turnips into quarters.

   • Slice the potimarron squash into large pieces (keep the skin if it's thin, it’s full of nutrients!).

   • Chop the parsley and coriander.

2. In a large pot, sauté the sliced onion in olive oil over low heat until it becomes translucent.

3. Add the crushed tomatoes and spices (ras el-hanout or your homemade mix). Stir to coat the onion with the flavors.

4. Layer the carrots, turnips, and potimarron squash without stirring. Add enough water to cover about ¾ of the vegetables (a little more if needed).

5. Bring to a boil, then immediately reduce the heat to the minimum. Cover and let simmer gently for about 20 minutes without stirring. The goal is to cook the vegetables through while keeping them firm.

6. Check the doneness with the tip of a knife: it should easily pierce the vegetables without them falling apart.

7. Once the vegetables are cooked, turn off the heat. Gently add the chickpeas, chopped parsley, and coriander. If necessary, remove some vegetable pieces to make this step easier. Adjust seasoning.

8. To reheat before serving: cover, heat over very low heat, and do not stir! You want the vegetables tender, not mashed.

Onion & Raisin Confit:

1. Thinly slice the small onion.

2. In a pan, sauté it in olive oil until it becomes soft and tender.

3. Add the raisins, cinnamon, a pinch of salt, honey (if you prefer a sweet touch), and enough water to cover.

4. Let simmer over low heat, stirring occasionally, until all the water evaporates and you get a fragrant, jam-like consistency.

5. You can serve this confit warm or cold. To reheat, do so gently covered.

To serve:

1. In each deep plate:

   • Place a generous portion of semolina.

   • Add the vegetables with a bit of broth.

   • Top with a generous spoonful of onion and raisin confit.

   • Garnish with freshly chopped coriander and parsley.

A vegan couscous, complete, warm, and generous, perfect for taking care of yourself while indulging in a delicious meal.