A friend of mine made this for us and it was so good I had to get the recipe from him. I just made it for the first time last night and it came out great!

Here's one of my favorite recipes...it's really delicious and happens to also be vegan! I usually don't follow it exactly, especially in terms of quantities of things, but this is a good idea.

1/2 cup + 1 T olive oil

2 large leeks, white and pale green parts, minced

8 garlic cloves, chopped

2-1/4 cups vegetable stock

1-1/2 cups butternut squash, cut in 1/2 inch cubes

1 cup raisins, soaked in warm water

2 zucchini cut in 1/2 inch cubes

1 can chickpeas

1 tsp. Turmeric

1 T fresh chopped ginger (or dry ginger is okay too)

large pinch cayenne pepper

1 can chopped tomatoes (fresh would be ok too obviously)

3/4 cup thawed frozen peas

1-1/2 cups couscous (lately, I've been using israeli couscous, the big kind, and it's great)

lemon for garnish

Heat oil in a heavy large pot over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown (5-10 minutes). Add stock and bring to boil. Add turmeric, ginger, cayenne and butternut squash. Cover and simmer 5 minutes. Add raisins, zucchini and chickpeas. Simmer until all veggies are crisp tender, not mushy (about another 5-10 minutes). Mix in tomatoes and peas, then add couscous. Give a good stir and remove from heat. Cover and let stand ten minutes, or until couscous has absorbed liquid. Fluff, garnish with lemon slices. If you use Israeli couscous, you might have to add more broth, and it should probably cook for longer.

Note: you can use any variety of vegetables you like for this dish.


This recipe does have lots of ingredients, but it makes a lot of couscous and it's really good. I hope you like it