Seven-Vegetable Couscous - Lunch Recipes

Ingredients

• 1 mediums butternut squash, peeled and cut into 1-inch-wide sticks
• 3 larges carrots, peeled and quartered lengthwise, quarters halved crosswise
• 710 milliliters couscous
• 227 grams eggplant—peeled, halved crosswise and cut into 1-inch-thick sticks
• 1 teaspoon ground cumin
• 1 Tbsp harissa (see Note), plus more for serving
• 6 servings Kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 1 heads Savoy cabbage, cut into 6 wedges
• 4 mediums tomatoes, coarsely chopped
• 907 grams well-trimmed, boneless lamb shoulder, cut into 1-inch cubes
• 2 mediums white turnips, peeled and cut into 1/2-inch wedges
• 113 grams stick unsalted butter
• 2 Tbsps vegetable oil
• 3 liters water
• 3 mediums zucchini, quartered lengthwise