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Seven-Vegetable Couscous With Chunky Onion Harissa

Type: Rice
Courses: Side dish
Serves: 8 people

Recipe Ingredients

  For The Couscous
1/4 cup 59mlOlive oil - plus
1 tablespoon 15mlOlive oil
2 tablespoons 30mlLeeks, white and pale green parts only - minced (large)
4 tablespoons 60mlGarlic cloves - chopped (large)
2 1/4 cups 533mlChicken stock or canned broth
1 cup 160g / 5.6ozRaisins
1 cup 198g / 7ozPeeled butternut squash in 1/2" cubes
1 cup 237mlYellow crookneck squash - cut 1/2" cubes (large)
1 cup 237mlZucchini - cut 1/2" cubes (large)
3/4 cup 120g / 4.2ozFrozen baby lima beans - thawed
1 teaspoon 5mlTurmeric
1/2 teaspoon 2.5mlGround ginger
1   Cayenne pepper -(generous)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozDiced seeded plum tomatoes
3/4 cup 177mlFrozen peas - thawed
1/2 cup 8g / 0.3ozCoarsely-chopped fresh cilantro
1 1/2 cups 355mlCouscous - (abt 10 oz)
  Lemon wedges
  For The Harissa
1/4 cup 59mlTomato paste
1 tablespoon 15mlDried crushed red pepper - plus
1 teaspoon 5mlDried crushed red pepper
3/4 teaspoon 3.8mlCayenne pepper
1 cup 237mlOlive oil
1/2 cup 118mlRed wine vinegar
6   Green onions - chopped
1   Red onion - chopped (small)
2   Garlic cloves - minced (large)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

To make the Couscous: Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper.

Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the Chunky Onion Harissa: Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

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