Description:

Middle Eastern dish of assorted vegetables and couscous served with an authentic Harissa sauce

Source:

dlishus

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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!