Vegetable and Couscous

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

Ingredients:

1/4 cup olive oil, plus

1 tablespoon olive oil

2 large leeks, minced (white and pale green parts only)

4 large garlic cloves, chopped

2 1/4 cups chicken stock or 2 1/4 cups canned broth

1 cup raisins

1 cup diced peeled butternut squash

1 large crookneck yellow squash, cut into 1/2-inch cubes

1 large zucchini, cut into 1/2-inch cubes

3/4 cup frozen baby lima bean, thawed

1 teaspoon turmeric

1/2 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1 cup diced seeded plum tomato

3/4 cup frozen peas, thawed

1/2 cup coarsely chopped fresh cilantro

1 1/2 cups couscous

lemon wedge

1/4 cup tomato paste

1 tablespoon dry crushed red pepper

1 teaspoon dry crushed red pepper

3/4 teaspoon cayenne pepper

1 cup olive oil

1/2 cup red wine vinegar

6 green onions, chopped

1 small red onion, chopped

2 large garlic cloves, minced

Directions:

1. To make the couscous:.
2. Heat oil in heavy large Dutch oven over low heat.
3. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper.
4. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat.
5. Cover and let stand 10 minutes.
6. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
7. To make the harissa.
8. Combine tomato paste, crushed red pepper and cayenne pepper in bowl.
9. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic.
10. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.).

By RecipeOfHealth.com