Wednesday, December 19, 2012

Couscous With 7 Vegetables And Chunky Onion Harissa


It's beginning to feel a lot like Christmas. At T-7, the days and evenings of visiting with friends and family, tossing one's health mindedness aside and indulging in cocktails and decadent food is on the horizon. In the days before and after the holidays, I try to consume as many vegetables as possible, knowing that they won't be a large enough part of my diet during all of the festivities. This hearty vegan meal is one that I have been making for years and it is the perfect dish to make now as it is loaded with vegetables. The onion harissa is more of an American take on the classic North African condiment - a wonderful savory, sweet and spicy accompaniment to this fragrant dish.
  
Couscous With 7 Vegetables And Chunky Onion Harissa

1/4 c + 1 T olive oil
2 large leeks, minced
4 large garlic cloves, chopped
2c + 1/4c vegetable broth
1 c raisins
1 c butternut squash cubes {1/2" cubes}
1 large yellow squash, chopped
1 large zucchini, chopped
3/4 c frozen lima beans, thawed
1 t turmeric
1/2 t ground ginger
generous pinch of cayenne pepper
1 c chopped, seeded plum tomatoes
3/4 c frozen peas, thawed
1/2 c cilantro, chopped
1 c + 1/2 c couscous {or whole wheat couscous}
lemon wedges
- and for the harissa
2 T tomato paste
2 t  - 4 t crushed red pepper, to taste
1/2 t - 1 t cayenne pepper, to taste
1/4 c olive oil
1/4 c red wine vinegar
3 green onions, chopped
1/2 small red onion, chopped
1 large garlic clove, chopped

To make the couscous
Heat oil in a dutch oven or large saute pan over medium-low heat. Add leeks and garlic and saute until leeks are tender but not brown, about 7 minutes. Add stock and next 8 ingredients and season generously with salt and pepper. Increase heat to high and bring to a boil.  Reduce heat to medium and simmer covered until vegetables are crisp but tender, about 5 minutes. Mix in tomatoes, peas, cilantro, and then couscous. Remove from heat and let stand covered for 10 minutes. Fluff the couscous with a fork.

To make the harissa
Place tomato paste, 2 t of crushed red pepper, 1/2 t cayenne pepper and the remaining harissa ingredients in a food processor. Quickly pulse on and off 4 or 5 times to create a chunky paste.  Taste and add more crushed red pepper and cayenne pepper if needed.

To serve
Place the couscous on a serving platter with harissa and lemon wedges on the side.

Serves 8.

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Source:  Adapted from Bon Appetit

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