Seven Vegetable Couscous with Chunky Onion Harissa - Moroccan

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Seven Vegetable Couscous with Chunky Onion Harissa - Moroccan

For the couscous:

1/4 cup plus 1 tablespoon olive oil

2 large leeks, (white and pale green parts only), minced

4 large garlic cloves, chopped

2 1/4 cups stock, or canned broth

1 cup raisins

1 cup butternut squash, 1/2-inch cubes peeled

1 large yellow crookneck squash, cut into 1/2-inch cubes

1 large zucchini, cut into 1/2-inch cubes

3/4 cup frozen baby lima beans, thawed

1 teaspoon turmeric

1/2 teaspoon ground ginger

Pinch (generous) of cayenne pepper

1 cup diced seeded plum tomatoes

3/4 cup frozen peas, thawed

1/2 cup coarsely chopped fresh cilantro

1 1/2 cups (about 10 ounces) couscous

Lemon wedges

For the harissa:

1/4 cup tomato paste

1 tablespoon plus 1 teaspoon dried crushed red pepper

3/4 teaspoon cayenne pepper

1 cup olive oil

1/2 cup red wine vinegar

6 green onions, chopped

1 small red onion, chopped

2 large garlic cloves, minced

 

 

 

 

 

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 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.)

 

 

Source: Bon Appétit, December 1991

Formatted by Chupa Babi: 03.09.08

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