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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 occasionnaly.
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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Per se
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