Spicy Vegetable Couscous

[Guest guest]

Spicy Vegetable

Couscous

 

1/3 pound dried chick-peas or white beans, washed, picked

over, soaked overnight or for several hours, and drained

1 large or 2 small

onions, sliced

3 to 4 garlic cloves, minced or put through a press

2

leeks, white part only, carefully cleaned and sliced

1 bay leaf

6 cups

water

1 pound tomatoes, peeled and coarsely chopped

1 fresh jalapeno or

other hot green pepper, seeded and sliced

1/2 tsp. saffron threads

3/4

pound carrots, thickly sliced

3/4 pound turnips, peeled and cut into

wedges

salt

freshly ground black pepper

3/4 pound zucchini, thickly

sliced

cayenne

2 heaping cups couscous

1/2 cup water

1 bunch

cilantro, chopped

juice of 1/2 lemon (optional)

whole sprigs of cilantro

and harissa sauce, for garnish

 

Combine the beans, onion, half the garlic,

leeks, bay leaf, and water in a large, heavy-bottomed soup pot or a

couscoussier. Bring to a boil, cover, reduce the heat, simmer 1 hour. Add the

tomatoes, jalapeno, saffron, remaining garlic, carrots, turnips, salt and pepper

to taste. Cover and simmer another hour. Add the zucchini and cayenne to taste.

Simmer for another 30 minutes, or until the squash is tender. Adjust the

seasonings.

Place the couscous in a large bowl or a casserole. Combine 2 cups

broth from the vegetable mixture and 1/2 cup water. Gradually sprinkle this onto

the couscous. Add more water if necessary to cover the couscous. Let the

couscous sit for 20 minutes; stir with a wooden spoon or your hands every 5

minutes or more to prevent lumping. The couscous should swell and soften. Add

salt to taste. Heat the cooked couscous through for 15-20 minutes in the top

part of your couscoussier, or in a strainer or steamer that fits tightly over

your soup pot, or in a covered baking dish in a medium oven, or in a microwave

for 1-2 minutes.

Just before serving, bring the vegetable mixture back to a

simmer and stir in the chopped cilantro and optional lemon juice. To serve,

spoon the couscous into warmed wide flat soup bowls and ladle on a generous

helping of soup. Garnish with sprigs of cilantro and pass the harissa, with a

small bowl of broth so that people can dissolve the harissa in a spoonful before

adding it to the couscous. Serves 4.