Seven-Vegetable Couscous Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ras el hanout (see below)
• 2 dried bird's-eye or arbol chiles
• About 1/2 tsp. salt
• 4 cups low-sodium chicken broth
• 1 medium carrot, peeled and cut into 1/2-in. dice
• 1 medium parsnip, peeled and cut into 1/2-in. dice
• 1 medium potato, peeled and cut into 1/2-in. dice
• 1 small turnip, peeled and cut into 1/2-in. dice
• 1 small orange sweet potato, peeled and cut into 1/2-in. dice
• 1 medium or 2 small zucchini, cut into 1/2-in. dice
• 1 can (14 or 15 oz.) chickpeas (garbanzos), drained and rinsed
• 2 medium tomatoes, cut into 1/2-in. dice (optional)
• 2 tablespoons chopped flat-leaf parsley
• 2 cups couscous
• 1 preserved lemon, pulp removed, rind rinsed and finely chopped (optional; see Notes)