Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus

  2. 1 tablespoon 15ml Olive oil

  3. 2 tablespoons 30ml Leeks, white and pale green parts only - minced (large)

  4. 4 tablespoons 60ml Garlic cloves - chopped (large)

  5. 2 1/4 cups 533ml Chicken stock or canned broth

  6. 1 cup 160g / 5.6oz Raisins

  7. 1 cup 198g / 7oz Peeled butternut squash in

  8. 1/2" cubes

  9. 1 cup 237ml Yellow crookneck squash - cut 1 cup 237ml Zucchini - cut 1/2" cubes (large)

  10. 3/4 cup 120g / 4 1/5oz Frozen baby lima beans - thawed

  11. 1 teaspoon 5ml Turmeric

  12. 1/2 teaspoon 2 1/2ml Ground ginger

  13. 1 Cayenne pepper -(generous) Salt - to taste Freshly-ground black pepper - to taste

  14. 1 cup 62g / 2 1/5oz Diced seeded plum tomatoes

  15. 3/4 cup 177ml Frozen peas - thawed

  16. 1/2 cup 8g / 1/3oz Coarsely-chopped fresh cilantro

  17. 1 1/2 cups 355ml Couscous - (abt 10 oz) Lemon wedges For The Harissa

  18. 1/4 cup 59ml Tomato paste

  19. 1 tablespoon 15ml Dried crushed red pepper - plus

  20. 1 teaspoon 5ml Dried crushed red pepper

  21. 3/4 teaspoon 3.8ml Cayenne pepper

  22. 1 cup 237ml Olive oil

  23. 1/2 cup 118ml Red wine vinegar

  24. 6 Green onions - chopped

  25. 1 Red onion - chopped (small)

  26. 2 Garlic cloves - minced (large) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the Couscous: Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately. To make the Chunky Onion Harissa: Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.) This recipe yields 8 servings.

Comments

882,796
Send feedback