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  • Couscous Aux Legumes (Couscous and Vegetables)

    1 vote
    Couscous Aux Legumes (Couscous and Vegetables)
    Prep: 20 min Cook: 20 min Servings: 6
    by Deborrah Justice
    92 recipes
    >

    Ingredients

    • HARISSA
    • 6 oz small, dried chiles such as arbol or bird's eye
    • 4 cloves garlic
    • 2 tbsp ground cumin
    • 1 tsp salt
    • 1 1/2 cups extra virgin olive oil
    • VEGETABLES
    • 2 tbsp butter
    • 2 tbsp olive oil
    • 2 yellow onions, chopped
    • 2 cloves garlic, chopped
    • 2 tbsp ground tumeric
    • 1 tsp ground cumin
    • 1 tsp fresh thyme leaves
    • 1/2 tsp salt
    • 1/2 tsp fresh pepper
    • 1/8 tsp saffron threads
    • 8 small new potatoes, unpeeled, halved
    • 1 small head cauliflower, cut into florettes
    • 2 large carrots, peeled, cut into 2 inch lengths
    • 2 cups vegetable broth
    • 1 cup shelled english peas
    • COUSCOUS
    • 3 cups boiling water
    • 2 cups couscous
    • 1 tbsp butter
    • 1/2 tsp salt
    • 1/4 cup fresh mint, minced
    • 1/4 cup fresh chives, minced
    • 1/4 cup fresh tarragon, minced

    Directions

    1. To make the harissa:
    2. Crush chiles, including seeds, into fine paste. Add garlic, cumin, salt, and 2 tbsp of olive oil. Continue to crush until paste forms. Work in additional olive oil, set aside.
    3. To prepare vegetables:
    4. In a deep, heavy frying pan, combine butter and olive oil. When butter foams, add onions and garlic, saute until translucent. Stir in chiles, tumeric, cumin, thyme, salt, pepper, and saffron. Add remaining vegetables and saute for a minute or two. Add stock and stir for two minutes. Cover tightly, reduce heat to low, and cook for 15 to 20 minutes until potatoes are tender. Add peas, cover, and simmer 5 minutes. Remove from heat and keep covered.
    5. To prepare couscous:
    6. In a large bowl, combine boiling water, couscous, butter, and salt. Let stand until the water is absorbed, about ten minutes. Turn into a fine mesh sieve and gently press with a wooden spoon to remove excess water. Transfer to bowl and fluff with fork.
    7. To serve:
    8. Add 1 or 2 tbsp of vegetable broth to the harissa and stir. Mix a few vegetables and a bit of the broth into the couscous. Sprinkle with herbs. Serve with the vegetables on the side and harissa.

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