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- Middle Eastern dish of assorted vegetables and couscous served with an authentic Harissa sauce
- 3/4 cup (175 ml) olive oil, divided
- 3 portobello mushrooms, cleaned and thickly sliced
- 1 red onion, quartered
- 1 celery root, cut into large chunks
- 2 white turnips, peeled and quartered
- 2 leeks, cleaned and cut into 1/4 inch thick pieces
- 1 medium head cauliflower, separated into florets
- 1/2 tsp (2 ml). dried thyme
- 1/2 tsp (2 ml). dried marjoram
- 3 Tbsp (45 ml). Ras El Hanout, divided - (recipe follows)
- 5 cups (1175 ml) vegetable stock
- 2 cups (475 ml) canned chickpeas, drained
- 5 cups (1175 ml) couscous
- salt to taste
- 10 fresh mint leaves
- Ras El Hanout:
- 2 Tbsp (30 ml). ground ginger
- 2 tsp (10 ml). ground black pepper
- 2 tsp (10 ml). ground nutmeg
- 2 tsp (10 ml). allspice
- 2 tsp (10 ml). ground mace
- 2 tsp (10 ml). ground cardamom
- 2 tsp (10 ml). ground cinnamon
- 2 tsp (10 ml). ground turmeric
- 1 tsp (5 ml). ground coriander
- 1/4 tsp (1 ml). ground cloves
- 1/4 tsp (1 ml). ground ground red pepper
- Harissa sauce:
- 1 tsp (5 ml). caraway seeds
- 1 tsp (5 ml). coriander seeds
- 1/2 tsp (2 ml). cumin seeds
- 2 garlic cloves, quartered
- salt, to taste
- 3 Tbsp (45 ml). sweet paprika
- 1 Tbsp (15 ml). red pepper flakes
- 2 Tbsp (30 ml). dried mint leaves
- 1 2 Tbsp (30 ml). olive oil
- Heat 1/4 cup (60 ml) olive oil in medium skillet until hot, but not smoking.
- Add mushrooms and cook, stirring until softened and barely brown; remove from heat and set aside.
- Heat remaining olive oil in a large pot until medium hot, but not smoking; add next seven ingredients.
- Stir in 1 Tbsp (15 ml). Ras El Hanout; cover and cook over medium heat until partially cooked, about ten minutes; stir in three cups of vegetable stock.
- Continue cooking until the vegetables are tender but not overdone, twenty to thirty minutes.
- During last ten minutes, stir in the reserved portobello mushrooms and the drained chickpeas.
- Season with salt and pepper to taste; cover and keep warm.
- Rinse the couscous in sieve; add 2 tbsp (30 ml) Ras El Hanout and salt to taste.
- Let stand for 20 minutes, then seperate the grains with your fingers.
- Bring the remaining two cups vegetable stock to a simmer.
- Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in center of large platter and surround with the vegetable mixture.
- Garnish with mint leaves and serve with harissa sauce on side.
- To prepare Ras El Hanout:
- Mix all ingredients thouroughly - makes 1/2 cup (125 ml).
- To prepare Harissa Sauce:
- Toast caraway, coriander and cumin seeds in small dry skillet over medium heat until aromatic, about two to three minutes.
- Shake pan often to prevent burning; remove from heat and cool to room temp.
- Grind to fine powder in small blender or with mortar and pettle.
- Add garlic and salt and grind until smooth.
- Add paprika, red pepper, mint leaves and olive oil and grind until the ingredients are well combined.
- The paste will be very thick and dry.
- Transfer to small jar and cover with olive oil; refrigerate up to six months.
- This is an fabulous recipe which was found on the food tv website. It is a delicious and substancial vegetarian meal and is loved by non-vegetarians as well!
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