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Vegetable Couscous

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  Vegetable stock 8 3⁄4 Cup (140 tbs)
  Ground turmeric 1⁄2 Teaspoon
  Curry powder 1 Teaspoon
  Chickpeas 1⁄2 Cup (8 tbs), soaked overnight in water to cover and drained
  Carrots 3 , peeled and sliced on the diagonal
  Pearl onions 1⁄2 Cup (8 tbs), peeled, boiled for 4 minutes, cooled
  Artichoke hearts 2 , quartered
  Zucchini 1 , cut into 3/4 inch dice
  Tomato 1 , peeled, seeded, and cut into 1/4-inch dice
  Packed spinach 1 Cup (16 tbs)
  Freshly grated nutmeg 1⁄2 Teaspoon
  Saffron threads 1 Pinch
  Couscous 2 Cup (32 tbs)
  Raisins 1⁄2 Cup (8 tbs), blanched for 2 minutes, drained, cooled
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
  Harissa 1⁄2 Cup (8 tbs)

In a medium saucepan, blend 4 cups of the vegetable stock with the turmeric and curry powder.
Add the soaked chickpeas, bring to a simmer, and cook for 2 to 2 1/2 hours.
Drain and set aside.
In a medium saute pan, heat 14 cup of the stock over medium heat and cook the carrots and onions, covered, for 4 minutes.
Add the artichokes and cook 2 minutes longer.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the zucchini and tomato and cook them, covered, over medium heat for 4 to 5 minutes.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the spinach and sprinkle in the nutmeg.
Saute over medium heat to wilt the spinach, about 1 to 2 minutes.
Set aside and keep warm.
Bring the remaining 4 cups stock to a boil in a medium saucepan, remove from heat, and steep the saffron in it for 5 minutes.
Add the couscous, return the stock to a boil, cover, and remove from heat.
Let sit for 5 to 6 minutes.
Stir with a fork.

Recipe Summary

Main Dish

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Vegetable Couscous Recipe