Vegetable Barley Couscous might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 740 calories, 22g of protein, and 32g of fat each. A mixture of barley couscous, pepper, cabbage, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 5 hours.
Instructions
1
Soak dried chickpeas in 3 cups water at least 8 hours and up to 2
Ingredients you will need
Dried Chickpeas
Water
2
Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour.
Ingredients you will need
Chickpeas
Water
Equipment you will use
Sauce Pan
3
Drain and set aside.
1
Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
Ingredients you will need
Saffron
Toast
Equipment you will use
Frying Pan
2
Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
Ingredients you will need
Tomato
Equipment you will use
Box Grater
3
Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes.
Ingredients you will need
Tomato Paste
Saffron
Ginger
Onion
Pepper
Tomato
Salt
Cooking Oil
Equipment you will use
Pot
4
Add water and ras-el-hanout and bring broth to a simmer.
Ingredients you will need
Ras El Hanout
Broth
Water
1
While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil.
Ingredients you will need
Couscous
Grains
Broth
Salt
Cooking Oil
Equipment you will use
Bowl
2
Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps.
Ingredients you will need
Couscous
Water
3
Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
Ingredients you will need
Couscous
Equipment you will use
Cheesecloth
Colander
4
Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes.
Ingredients you will need
Couscous
Broth
5
Transfer couscous to cleaned bowl (reserving cheesecloth if using).
Ingredients you will need
Couscous
Equipment you will use
Cheesecloth
Bowl
6
Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms.
Ingredients you will need
Couscous
Water
Dry Seasoning Rub
7
Let couscous stand 10 minutes.
Ingredients you will need
Couscous
8
While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
Ingredients you will need
Couscous
Carrot
Turnip
Broth
9
Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking.
Ingredients you will need
Couscous
Water
Equipment you will use
Cheesecloth
Bowl
10
Let couscous stand, uncovered, 10 minutes.
Ingredients you will need
Couscous
11
While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
Ingredients you will need
Butternut Squash
Vegetable
Chickpeas
Couscous
Zucchini
Cabbage
Broth
12
Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
Ingredients you will need
Couscous
Cooking Oil
Dry Seasoning Rub
1
Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes.
Ingredients you will need
Almonds
Cooking Oil
Equipment you will use
Frying Pan
2
Transfer with a slotted spoon to paper towels to drain.
Equipment you will use
Slotted Spoon
Paper Towels
1
Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.
Ingredients you will need
Vegetable
Couscous
Almonds
Harissa
Broth
Onion
1
·Dried chickpeas can be soaked 3 days ahead, then cooked 2 days ahead and chilled in their cooking liquid, covered. If you don't have time to soak and cook dried chickpeas, you can use drained rinsed canned chickpeas.·Broth can be made 1 day ahead and chilled, covered. Reheat before proceeding with recipe.·Couscous can be made 2 hours ahead and kept warm, covered.·If you don't have a couscoussière, you can use a 5- to 6-quart pot to cook the vegetable stew, and a second pot to steam the couscous over water, such as a wide pot fitted with a colander or a pasta pot fitted with the pasta/steamer insert. If holes in the colander or steamer are large, line with a double layer of cheesecloth. If using this method, cook the stew partially covered.