Vegetable Couscous w/Harissa

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* Exported from MasterCook *

 

Vegetable Couscous with Harissa

 

Recipe By : Chef Bernard Norget

Serving Size : 10 Preparation Time :1:45

Categories : Grains Moroccan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil -- divided

3 portobello mushrooms -- * see note

1 red onion -- quartered

1 celery root -- cut in large chunks

2 white turnips -- peeled and quartered

2 leeks -- * see note

1 medium head cauliflower, separated into florets

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

3 tablespoons Ras El Hanout, divided -- see recipe

5 cups vegetable stock -- divided

2 cups chickpeas, canned -- drained

5 cups couscous

salt -- to taste

10 fresh mint leaves -- for garnish

Harissa, for accompaniment -- see recipe

 

*This recipe calls for 3 portobello mushrooms, wiped clean, gills removed and

thickly sliced. Also, this recipe calls for 2 leeks, white and green parts,

cleaned and cut into 1/4-inch thick pieces.

 

Heat 1/4-cup olive oil in a medium skillet until moderately hot but not smoking.

Add mushrooms and cook, stirring until softened and just beginning to brown.

Remove from heat and set aside.

 

Heat remaining 1/4-cup olive oil in a large heavy pan until moderately hot, but

not smoking. Add next seven ingredients. Stir in 1-tablespoon Ras El Hanout.

Cook, covered over medium heat until partially cooked, about 10 minutes. Stir

in 3 cup of vegetable stock.

 

Continue cooking until the vegetables are tender but not over-done, 20 to 30

minutes. During the last 10 minutes of the cooking, stir in the reserved

portobello mushrooms and the chickpeas. Season with salt and pepper to taste.

Cover to keep warm.

 

Rinse couscous in a sieve, add 2 tablespoons Ras El Hanout and salt, to taste.

Let stand for 20 minutes, then separate the grains with your fingers.

 

Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook

over medium heat to steam and heat through. To serve, mound couscous in the

center of platter and surround with the vegetables. Garnish with mint leaves.

 

 

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Serving Ideas : Serve with individual bowls of Harissa.

 

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

website.