Vegetable Couscous with Harissa Sauce

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Vegetable Couscous with Harissa Sauce

Recipe Information
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!

Recipe Information

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!