Vegetable Couscous Recipe
Ingredients
| Vegetable stock | 8 3/4 Cup (16 tbs) | |
| Turmeric | 1/2 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| 1/2 cup chickpeas, soaked overnight in water to cover and drained | ||
| 3 carrots, peeled and sliced on the diagonal | ||
| 1/2 cup pearl onions, peeled, boiled for 4 minutes, cooled | ||
| Artichoke hearts | 2 , quartered | |
| 1 zucchini, cut into 3/4-inch dice | ||
| 1 tomato, peeled, seeded, and cut into 1/4-inch dice | ||
| 1 cup packed spinach leaves | ||
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Pinch saffron threads | ||
| Couscous | 2 Cup (16 tbs) | |
| 1/2 cup raisins, blanched for 2 minutes, drained, cooled | ||
| Sliced almonds | 1/4 Cup (16 tbs), toasted | |
| Harissa | ||
Directions
In a medium saucepan, blend 4 cups of the vegetable stock with the turmeric and curry powder.
Add the soaked chickpeas, bring to a simmer, and cook for 2 to 2 1/2 hours.
Drain and set aside.
In a medium saute pan, heat 14 cup of the stock over medium heat and cook the carrots and onions, covered, for 4 minutes.
Add the artichokes and cook 2 minutes longer.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the zucchini and tomato and cook them, covered, over medium heat for 4 to 5 minutes.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the spinach and sprinkle in the nutmeg.
Saute over medium heat to wilt the spinach, about 1 to 2 minutes.
Set aside and keep warm.
Bring the remaining 4 cups stock to a boil in a medium saucepan, remove from heat, and steep the saffron in it for 5 minutes.
Add the couscous, return the stock to a boil, cover, and remove from heat.
Let sit for 5 to 6 minutes.
Stir with a fork.
Add the soaked chickpeas, bring to a simmer, and cook for 2 to 2 1/2 hours.
Drain and set aside.
In a medium saute pan, heat 14 cup of the stock over medium heat and cook the carrots and onions, covered, for 4 minutes.
Add the artichokes and cook 2 minutes longer.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the zucchini and tomato and cook them, covered, over medium heat for 4 to 5 minutes.
Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the spinach and sprinkle in the nutmeg.
Saute over medium heat to wilt the spinach, about 1 to 2 minutes.
Set aside and keep warm.
Bring the remaining 4 cups stock to a boil in a medium saucepan, remove from heat, and steep the saffron in it for 5 minutes.
Add the couscous, return the stock to a boil, cover, and remove from heat.
Let sit for 5 to 6 minutes.
Stir with a fork.
Chef
