Christmas Eve Couscous

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Christmas Eve Couscous

 

 

Serves 8

 

Ingredients:

2 ozs oil

1 lb onions, sliced

1 lb carrots, sliced

1 1/2 lbs acorn squash peeled, seeded &  diced

1 teaspoon ground ginger

1/2 teaspoon powdered cinnamon

1/2 teaspoon turmeric

1/4 teaspoon ground white pepper, or more

1 1/2 pint water or vegetable stock

1 lb courgettes,(zucchinis) trimmed &  sliced

1 lb frozen broad beans

salt

1 squeeze lemon juice

1 dash sugar

chopped fresh coriander

 

Grains:

1 lb couscous

1 teaspoon salt

2 ozs butter

 

Extras:

1 tablespoon Harissa sauce

15 ozs canned chick peas, drained

1 tablespoon olive oil

1 teaspoon cumin seeds

6 ozs raisins

4 ozs pine nuts

8 oz soy yogurt

a dusting of paprika

 

Directions:

1. First make the stew: Melt the butter in a large saucepan. Add the onions &

sauté for 5 minutes, then add the carrots, squash &  spices. Cook for a further

10 minutes, with a lid on, stirring from time to time until all are buttery

&  spicy.

2. Add the water or stock &  simmer for 10-15 minutes, or until the vegetables

are just becoming tender. Add the courgettes &  broad beans. Cook for a further 5

minutes or so. Season with salt, lemon juice &  a little sugar if necessary.

(This is best made in advance &  reheated, as the flavors improve - it is

particularly good after freezing.)

3. Now make the grain: This is an unusual way to cook couscous, but I find it

gives the best results. Put the couscous into a baking tin &  add 1 pint of

water; immediately drain this off &  return the couscous to the tin. Leave it for

20 minutes, separating the grains with your fingers after 10 minutes, or more

times if you're passing. Put the couscous into a sieve or steamer lined with a

blue J-cloth. Set over a pan of simmering water (it doesn't have to be the stew)

for 20 minutes.

4. Tip the couscous back into the baking tin &  pour 5 fl oz cold water with the

salt dissolved in it over it. Sift the grains with your fingers &  leave for 15

minutes, then put back into the lined steamer &  heat as above for a further 20

minutes. Sift with your fingers into a serving bowl &  stir in the butter. Set

aside while you put together the extras.

5. To assemble &  serve: Take a ladleful of liquid from the stew &  add it to the

harissa to make a thick paste. Put this into a small bowl. Drain the chick peas.

6. In a small pan, heat the oil &  add the cumin seeds, stirring for a moment or

two, then add the chick peas &  stir until heated through. Put into a second

small bowl. Cover the raisins with boiling water, leave for 10 minutes or longer

to plump, then drain &  put into a third small bowl. Put the pine nuts into a

fourth bowl -- they can be lightly toasted if you like.

7. Finally, put the yogurt into a fifth bowl &  dust the top with some paprika.

To serve, ladle the stew over the couscous &  garnish with chopped fresh

coriander.