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Ingredients Jump to Instructions ↓

  1. 1 roasted pepper , preferably homemade

  2. 2 clove(s) garlic , peeled

  3. 1 tablespoon(s) tomato paste

  4. 1 tablespoon(s) water

  5. 2 teaspoon(s) red hot pepper sauce

  6. 1/4 teaspoon(s) salt

  7. 1 pound(s) butternut squash

  8. 2 carrots

  9. 2 yellow squash

  10. 1 1/2 cup(s) chicken broth

  11. 2 clove(s) garlic , minced 1 tablespoon(s) paprika

  12. 1 1/2 teaspoon(s) tumeric

  13. 1 teaspoon(s) salt

  14. 1/2 teaspoon(s) ground ginger

  15. 1/2 teaspoon(s) ground coriander

  16. 1 can(s) (19-ounce) chick peas , rinsed and drained 25 cup(s) raisins

  17. 1/3 cup(s) chopped cilantro

  18. 1 tablespoon(s) fresh lemon juice

  19. 1 1/2 cup(s) couscous

  20. 2 tablespoon(s) unsalted butter

Instructions Jump to Ingredients ↑

  1. Make Harissa: In food processor combine all ingredients and puree. Transfer to serving bowl and set aside.

  2. Make Couscous: Peel and seed butternut squash. Peel carrots, halve lengthwise, and cut into 1-inch pieces. Halve yellow squash lengthwise and cut into 1/2-inch lengths.

  3. In 3-quart saucepan, combine broth, garlic,paprika, turmeric, 3/4 teaspoon salt, ginger, coriander, and 1 1/2 cups water and bring to a boil over medium heat. Add butternut squash and carrots, cover and simmer 5 minutes. Add yellow squash, chick-peas, and raisins, cover and simmer 5 minutes, or until yellow squash and butternut squash are tender. Remove pan from heat and stir in cilantro and lemon juice.

  4. Meanwhile in 2-quart saucepan, bring 2 cups water and remaining 1/4 teaspoon salt to a boil. Add couscous and butter. Cover and remove pan from heat. Let stand 5 minutes, or until couscous is tender. Fluff with a fork and transfer to a large bowl.

  5. Spoon vegetables and cooing liquid over couscous. Serve with Harissa.

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