Harissa-Eggplant Purée & Couscous

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* Exported from MasterCook *

 

Harissa-Eggplant Purée and Couscous

 

Recipe By : Ming Tsai

Serving Size : 6 Preparation Time :0:40

Categories : Grains Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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FOR HARISSA-EGGPLANT PURÉE

1/2 cup sliced shallots

1 tablespoon minced garlic

1 tablespoon Harissa™

2 tablespoons honey

1 teaspoon toasted ground cumin

2 large eggplants -- * see note

2 tablespoons butter -- ** see note

salt and pepper -- to taste

2 tablespoons scallions

2 tablespoons cilantro

 

FOR COUSCOUS

2 cups couscous

2 tablespoons virgin olive oil

1/4 cup sliced scallions, green and white parts

1/3 cup dried currants

4 1/4 cups boiling water

salt and pepper -- to taste

 

*This recipe calls for 2 large eggplants, roasted with skin in an 375°F oven for

45 minutes, or until meat is soft, and pulp scooped out.

 

**This recipe calls for 2-3 tablespoons butter. Adjust to suit your needs or

taste.

 

FOR PURÉE:

In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and

eggplant pulp. With hand blender, purée, season and add butter. Check for

seasoning. Transfer to bowl and add scallions and cilantro. Keep warm.

 

FOR COUSCOUS:

Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and

add to bowl and quickly stir together. Immediately cover bowl with plastic

wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check

for seasoning.

 

PLATING: In a large pasta bowl, using an O-ring, mold some couscous topped with

eggplant. Surround with vegetables.

 

Yields: 4 to 6 servings.

Prep Time: 10 minutes.

Cooking Time: 30 minutes.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Food TV Network

website.