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60+ Minutes |
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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Couscous
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Ingredients:
1 thinly sliced leek
2 medium, diced onion
1/16 Quart(s) vegetable oil
869/10000 Ounce(s) ground cumin
869/10000 Ounce(s) ground cinnamon
869/10000 Ounce(s) ground nutmeg
3 large carrot
1 medium turnip
1 small cabbage
35 20/73 Ounce(s) vegetable stock
1 28 oz., diced tomato
2 medium, sliced zucchini
1 Can(s) 19 oz., drained chickpeas
1 harissa paste
1 48/85 Pound(s) medium couscous
25 8/221 Ounce(s) water |
Directions: In large pot, brown leek, onions, cumin, cinnamon and nutmeg in oil for 10 minutes at low heat. Stir occasionally.
Cube carrots, turnip and cabbage, approx. 1 inch. Add to first ingredients, brown 5 minutes.
Add vegetable stock and tomatoes. Cover and simmer for one hour.
Pour one cup of liquid in another bowl and mix with Harissa paste. Incorporate part of this mixture to the simmered ingredients Reserve the rest as a side dish.
Add zucchini and chickpeas. Cover and simmer 5 minutes. Add salt and pepper to taste. Turn off heat.
Mix couscous and water. Heat until desired consistency. Serve with the vegetables. The reserved Harissa mixture can be added to suit individual taste. |
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HARISSA SAUCE
4 or 5 fresh hot red chiles, or 10 dried red chiles
3 or 4 garlic cloves
3 Cup(s) aromatic broth
2 Tablespoon(s) minced cilantro
3 1/2 to 4 lbs chicken parts, fat removed
-1 (s)
2 onions chopped
8 Carton(s) pods, punctured
3 2-inch cinnamon sticks
10 to 15 peppercorns
1 Cup(s) chick-peas soaked
4 strips orange rind
1/2 Teaspoon(s) saffron
1 nutmeg
10 to 15 sprigs cilantro
1/2 Pound(s) carrots, scraped, cut in chunks
1 1/2 pumpkin, peeled, cut in chunks
2 sweet red peppers, seeded, quartered |
Directions:
If using the dried chilies, soak them in a cup of hot water for 1
hour, then drain. Pound or mince the chilies, garlic and salt into a
paste. Mix all or some of this paste, according to the degree of
hotness desired, with the broth, and serve hot, garnished with the
cilantro.
Aromatic Broth:
Put the chicken parts, turkey neck and giblets, butter, onions,
cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan.
Cover and cook over medium-low heat for about 20 minutes, stirring
occasionally.
Before the mixture begins to brown, add the remaining ingredients
(except chopped cilantro). Cover and simmer for 1 hour, skimming off
as much fat as possible. Raise the heat to medium and let the broth
cook, uncovered, for 1 hour. The broth should reduce to about 7 cups
during this time. Season with salt and remove from heat.
Remove the pieces of chicken and discard. Strain the broth through a
large sieve set over a large bowl, pressing against the vegetables.
Set aside 3 cups broth to make the harissa sauce. Serve the
remainder, piping hot, garnished with cilantro. |
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