Vegetable Garden Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Harissa, a thick, blistering hot red chile paste, is often served as a condiment with couscous in the Middle East. Find canned harissa in ethnic markets, or make your own; it keeps well in the refrigerator. Ingredients:
2 (14 1/2-ounce) cans vegetable broth, undiluted |
4 small round red potatoes, peeled and quartered |
4 medium carrots, scraped and cut into 1 1/2-inch pieces |
vegetable cooking spray |
1 tablespoon margarine |
1 large onion, chopped |
2 large cloves garlic, minced |
1 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
3 tablespoons all-purpose flour |
1 tablespoon harissa |
4 ounces fresh green beans, halved diagonally |
1 large sweet red pepper, seeded and cut into 1-inch pieces |
3 tablespoons raisins |
2 small zucchini, cut into 1/2-inch pieces |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lemon juice |
1 cup couscous, uncooked |
2 tablespoons sliced almonds, toasted |
harissa (optional) |
Directions:
1. Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Remove vegetables with a slotted spoon; keep warm. Reserve 3 cups broth; set aside.
2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 30 seconds.
3. Add ginger and next 4 ingredients; stir well. (Mixture will be dry.) Gradually add 1 1/2 cups of the reserved broth, stirring constantly. Cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in 1 tablespoon Harissa.
4. Add beans, red pepper, and raisins. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are tender. Add zucchini and reserved potato and carrot. Cook, covered, 5 minutes or until zucchini is tender. Add 1/4 teaspoon salt and next 4 ingredients; stir mixture well.
5. Bring remaining 1 1/2 cups broth and remaining 1/4 teaspoon salt to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous on a serving dish. Spoon vegetable mixture over couscous; sprinkle evenly with almonds. Serve with additional Harissa, if desired.
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