Harissa and Vegetable Couscous
- Details
This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. “How do you use the Harissa?” is one of the most common questions following the exclamations of delight, and though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it’s about time it took its place among our favorites here on the blog.
The tender-crisp vegetables and fluffy cous cous are a perfect vehicle for this sumptuous sauce; our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant — or even on halibut!
Harissa and Vegetable Couscous
Ingredients
For the Harissa:
- 6 ounce can of tomato paste
- 12 ounce jar roasted peppers
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 2 tablespoons ground Harissa
- 1-1/2 teaspoon garlic granules
- 1/3 cup olive oil
- ¼ cup red wine vinegar
- 4 green onions, sliced thinly
For the couscous :
- 3 tablespoons olive oil
- 1 small sweet onion, chopped
- 6 large garlic cloves, chopped
- 2-1/4 cup vegetable broth
- 1 cup dried apricots, chopped
- 1 small acorn or butternut squash (cut into ½ inch cubes)
- 1 small cauliflower, florets cut into small pieces
- 1 medium zucchini (cut into ½ inch cubes)
- 1 can chickpeas, drained and rinsed
- 2 teaspoons turmeric
- 1 teaspoon ginger powder
- 1 teaspoon Aleppo pepper
- 6 Roma tomatoes, seeded and diced
- ¾ cup fresh or thawed green peas
- ½ cup chopped cilantro
- 1-1/2 cups couscous
Instructions
To make the Harissa:
- In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
- Transfer tomato mixture to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well.
To make the Couscous:
- In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Bring to a boil, cover, and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
- Mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes to cook the couscous.)
- Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.
Notes
You can prepare the Harissa sauce ahead of time. Let it get to room temperature before serving. If you have any leftovers, it will keep well in the refrigerator. This works well as a condiment to any meal.
Buddha Bowl
This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …
Turmeric Silk Pie
Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate …
Ginger Snappiest Cookies
These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer …
South Asian Coconut Butter
Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …
Harissa Spiced Pecans
We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild …
Leave a Comment