Recipe for Vegetable Couscous with Harissa 
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Yield:
4
Ingredients:
Amount Ingredient
350 gm qulck cook couscous
40 gm butter
2 sm onions peeled and quartered
2 clv garlic crushed
1 bn baby fennel trimmed or 1 large fennel bulb cored and cut into wedges
225 gm pumpkin peeled and chopped
225 gm small whole baby carrots trimmed and scrubbed
good pinch of saffron strands
2 x cinnamon sticks
2 tbl coriander seeds crushed or ground coriander
1 tsp paprika
300 ml vegetable stock
1 x salt and freshly ground black pepper
225 gm courgettes thickly sliced
1 x red chilli finely sliced
225 gm tomatoes skinned and chopped
50 gm raisins
175 gm shelled sliced frozen broad beans skinned
75 ml harissa paste
Instructions:
Instructions: Put the couscous in a bowl and add sufficient cold water to cover by 25mm. Leave to stand for 2 to 3 minutes (or according to packet instructions) then drain and place in a steamer or metal colander lined with damp muslin over boiling water; cover tightly.

Steam on the grid shelf on the floor of the roasting ovenfor 20 to 25 minutes forking it through occasionally.

Steam on the grid shelf on the floor of the baking ovenfor 40 to 45 minutes forking it through occasionally until tender and fluffed up.

Meanwhile cook the vegetables.

Melt the butter in a large casserole on the simmering plate.

Add the onions cover and cook for 3 to 4 minutes then add the garlic fennel pumpkin and carrots.

Cover and cook in the simmering ovenfor 10 minutes.

Crumble in the saffron and stir in the cinnamon coriander paprika stock and seasoning.

Cover and cook in the simmering ovenfor 8 to 10 minutes or until the vegetables are almost tender.

Add the courgettes to the casserole and stir fry on the boiling platefor 2 to 3 minutes.

Add the chilli tomatoes raisins and broad beans.

Cover and place in the simmering ovenfor 5 minutes.

Just before serving pour about 200ml of the cooking liquor into a small bowl and stir in the harissa paste.

Pile the couscous onto a warmed platter or individual plates and top with the vegetables.

Sprinkle with chopped coriander and serve with the harissa sauce.

If harissa paste is unobtainable flavour 2 tbsp tomato puree with a little crushed garlic and paprika and cayenne to taste. Use as a substitute. Variation: use 125g frozen peas in place of the broad beans.

This tasty vegetable stew originates from north africa. Harissa the traditional accompaniment is a fiery hot red chilli paste flavoured with garlic coriander cumin and mint. It is used widely in north african cookery and is available from ethnic shops in tubes or small cans. If you cant find it make your own substitute (above).

Serves 4

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