Vegetable Barley Couscous with Honeyed Red Onion Confit

[Guest guest]

@@@@@

Vegetable Barley Couscous with Honeyed Red Onion Confit - Moroccan

 

For vegetable stew:

3/4 cup dried chickpeas, (4 1/2 ounces)

1/2 teaspoon crumbled saffron threads

2 medium tomatoes

1/3 cup extra-virgin olive oil

2 medium onions, coarsely chopped

1 teaspoon black pepper

2 teaspoons ground ginger

1 tablespoon salt

1 tablespoon tomato paste

6 cups water

1 teaspoon ground ras-el-hanout, Moroccan spice blend

3/4 pound carrots, peeled and halved crosswise, then halved lengthwise

2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges

2 medium zucchini, trimmed, halved crosswise, then halved lengthwise

1/2 medium green cabbage, cut into 6 wedges

3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces

1/2 teaspoon fiery harissa, plus additional for serving (hot paste)

For couscous:

2 1/2 cups barley couscous

1 1/4 teaspoons salt

1/4 cup extra-virgin olive oil

2 1/2 to 3 cups water

For fried almonds:

1/2 cup olive oil

3/4 cup whole blanched almonds, (4 ounces)

Special equipment : a couscoussière

Accompaniment: honeyed red-onion confit

 

 

 

 

 

Cook chickpeas:

Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.

 

Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart

saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.

 

Make broth while chickpeas cook:

Lightly toast saffron in a dry small heavy skillet over moderately low heat,

shaking skillet, just until fragrant, about 1 minute, then transfer to a small

dish.

 

Halve tomatoes and grate flesh on large round holes of a box grater, discarding

skin.

 

Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron

in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over

moderate heat, stirring frequently, until onions are softened, about 10 minutes.

Add water and ras-el-hanout and bring broth to a simmer.

 

Make couscous:

While broth comes to a simmer, put couscous in a large wide bowl and toss with

salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to

distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly

distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if

using a colander or steamer, line with cheesecloth) with couscous in an even,

loose layer without packing.

 

Set couscous over simmering broth and steam, uncovered, until steam rises up

evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned

bowl (reserving cheesecloth if using).

 

Let stand until cool enough to handle, then sprinkle with 1 cup water again and

gently rub couscous between palms. Let couscous stand 10 minutes.

 

While couscous stands, add carrots and turnips to broth in couscoussière and

return to a simmer.

Return couscous to top of couscoussière and steam a second time, uncovered, in

same manner, until steam rises evenly over surface, then transfer to bowl again

(reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous

to make it come together when a squeezed handful holds its shape without

cracking. Let couscous stand, uncovered, 10 minutes.

 

While couscous stands, add zucchini, cabbage, and butternut squash to broth and

cook, covered, until vegetables are almost tender, then add cooked chickpeas.

 

Rub remaining 2 tablespoons oil into couscous, then transfer to top of

couscoussière and steam couscous a third time in same manner as above.

 

Fry almonds during third steaming:

Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook

almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a

slotted spoon to paper towels to drain.

 

To serve:

Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables,

broth, fried almonds, honeyed red-onion confit, and harissa.

 

Makes 6 servings.

Author: Adapted from Baija Lafridi, Jnane Tamsna, Marrakech

Source: Gourmet, May 2007

Formatted by Chupa Babi: 03.09.08

 

Cooks' notes:

• Dried chickpeas can be soaked 3 days ahead, then cooked 2 days ahead and

chilled in their cooking liquid, covered. If you don't have time to soak and

cook dried chickpeas, you can use drained rinsed canned chickpeas..

• Broth can be made 1 day ahead and chilled, covered. Reheat before proceeding

with recipe.

• Couscous can be made 2 hours ahead and kept warm, covered.

• If you don't have a couscoussière, you can use a 5- to 6-quart pot to cook

the vegetable stew, and a second pot to steam the couscous over water, such as a

wide pot fitted with a colander or a pasta pot fitted with the pasta/steamer

insert. If holes in the colander or steamer are large, line with a double layer

of cheesecloth. If using this method, cook the stew partially covered.

-----

 

@@@@@

Honeyed Red-Onion Confit

 

3 tablespoons vegetable oil

2 1/4 pound red onions, halved lengthwise, then thinly sliced

1 cup golden raisins

1/2 cup mild honey

1 1/2 teaspoons ground ginger

1 1/4 teaspoons cinnamon

 

 

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not

smoking, then cook onions, stirring occasionally, until they begin to soften,

about 7 minutes. Add raisins, honey, ginger, and cinnamon and cook, uncovered,

stirring occasionally, until onions are very tender and slightly caramelized, 20

to 25 minutes.

 

Cooks' note: Confit can be made 1 week ahead and chilled, covered. Reheat to

warm before serving.

 

Makes 6 servings.

Author: Adapted from Baija Lafridi, Jnane Tamsna, Marrakech

Source: Gourmet, May 2007

Formatted by Chupa Babi: 03.09.08

 

In this confit, called tfaya, all the ingredients blend together, taking on a

melting softness as well as the distinct notes of honey. Added to savory dishes

like the couscous or even grilled [favorites], it provides an unexpected

brightness along with the sweetness.

-----

 

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ