Friday Couscous

cooking.nytimes.com

2 tablespoons olive oil

4 tablespoons unsalted butter

1 large onion (about 8 ounces), diced

1 large tomato (about 5 ounces), halved and grated on the large holes of a box grater or finely chopped, juices reserved

1¼ teaspoons ground turmeric

1¼ teaspoons ground ginger

1 small pinch saffron (optional)

Fine sea salt and black pepper

4¼ cups/1 liter vegetable stock or water, plus more if needed

12 cilantro sprigs tied with kitchen twine

1 small cabbage (about 1 pound), cut through the base into 3-inch wedges (alternatively use half a medium cabbage)

2 sweet potatoes (about 12 ounces), peeled and cut into 2½-inch wedges

2 carrots (about 8 ounces), peeled, halved lengthwise and cut crosswise into 3-inch pieces

2 turnips (about 8 ounces), peeled and cut into 1½-inch wedges (alternatively use parsnips, peeled and cut into 2-inch pieces)

2 zucchinis (about 1 pound), cut into 1-inch rounds

1 (15-ounce) can chickpeas, rinsed and drained

3 cups couscous

Directions at cooking.nytimes.com

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