Vegetable Couscous (Couscous aux Légumes)

Name: Vegetable Couscous (Couscous aux Légumes)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges carrots, peeled and cut into 2-inch lengths; 1 small head cauliflower, cut into small florets; 473 milliliters vegetable or chicken broth; 473 milliliters couscous; 59 milliliters minced fresh chives; 59 milliliters minced fresh mint; 59 milliliters minced fresh tarragon; 1 teaspoon fresh thyme leaves; 2 garlic cloves, chopped; 4 garlic cloves; 1 teaspoon ground cumin; 2 Tbs ground cumin; 2 Tbs ground turmeric; 8 smalls new potatoes, unpeeled, halved; 355 milliliters extra-virgin olive oil; 2 Tbs extra-virgin olive oil; 237 milliliters shelled English peas; 1 teaspoons freshly ground pepper; 2 smalls dried red chilies, such as árbol or birds eye, seeded and crumbled; 170 grams dried red chilies, such as árbol or birds eye; 0 teaspoons saffron threads; 1 teaspoons salt; 1 teaspoon salt; 1 Tb unsalted butter; 2 Tbs unsalted butter; 710 milliliters boiling water; 2 yellow onions, chopped

Vegetable Couscous (Couscous aux Légumes) is a vegetarian main course. This recipe serves 4. One portion of this dish contains approximately 24g of protein, 27g of fat, and a total of 827 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up peas, chilies, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

To make the harissa, in a mortar, crush the chilies, including their seeds, into fine pieces with a pestle.

Ingredients you will need

Chili Pepper

Harissa

Seeds

Equipment you will use

Mortar And Pestle

Add the garlic, cumin, salt and 2 Tbs. of the olive oil. Continue to crush until a paste forms. Gradually work in the remaining olive oil to form a medium-thick sauce. (This can also be accomplished in a blender.) Set aside.To prepare the vegetables, in a deep, heavy saut pan or fry pan over medium heat, combine the butter and olive oil. When the butter foams, add the onions and garlic and saut until translucent, 2 to 3 minutes. Stir in the chilies, turmeric, cumin, thyme, salt, pepper and saffron.

Ingredients you will need

Vegetable

Olive Oil

Turmeric

Chili Pepper

Saffron

Butter

Garlic

Onion

Pepper

Cumin

Sauce

Thyme

Salt

Equipment you will use

Blender

Frying Pan

Add the potatoes, cauliflower and carrots and turn them gently in the butter mixture for 1 to 2 minutes.

Ingredients you will need

Cauliflower

Potato

Carrot

Butter

Add the broth and stir for 1 to 2 minutes. Cover tightly, reduce the heat to low and cook until the potatoes are almost tender when pierced, 15 to 20 minutes.

Ingredients you will need

Potato

Broth

Add the peas, cover and cook until the peas and potatoes are tender, 5 to 7 minutes more.

Ingredients you will need

Potato

Peas

Remove from the heat and keep covered.To prepare the couscous, in a large bowl, combine the boiling water, couscous, butter and salt.

Ingredients you will need

Couscous

Butter

Water

Salt

Equipment you will use

Bowl

Let stand until the water is absorbed, about 10 minutes. Turn the couscous into a fine-mesh sieve and press gently with the back of a spoon to remove excess water.

Ingredients you will need

Couscous

Water

Equipment you will use

Sieve

Transfer to a bowl and, using a fork or your fingertips, gently fluff the couscous to separate the grains.Just before serving, spoon 1 to 2 Tbs. of the hot broth from the vegetables into the harissa and stir to mix.

Ingredients you will need

Vegetable

Couscous

Harissa

Grains

Broth

Equipment you will use

Bowl

Transfer to a small serving bowl.To serve, heap the couscous into a serving bowl, spoon a little of the broth and a few vegetables over it and sprinkle with a little of the mint, chives and tarragon. Accompany with the remaining vegetables and broth, the bowl of harissa and the remaining fresh herbs for diners to add as desired.

Ingredients you will need

Fresh Herbs