Seven-vegetable couscous with chunky onion harissa

1 servings

Ingredients

Quantity Ingredient
¼ cup Plus 1 tablespoon olive oil
2 larges Leeks; (white and pale
; green parts only),
; minced
4 larges Garlic cloves; chopped
2¼ cup Chicken stock or canned broth
1 cup Raisins
1 cup Cubes peeled butternut squash; (1/2-inch)
1 large Yellow crookneck squash; cut into 1/2-inch
; cubes
1 large Zucchini; cut into 1/2-inch
; cubes
¾ cup Frozen baby lima beans; thawed
1 teaspoon Turmeric
½ teaspoon Ground ginger
1 pinch Cayenne pepper; (generous)
1 cup Diced seeded plum tomatoes
¾ cup Frozen peas; thawed
½ cup Coarsely chopped fresh cilantro
1½ cup Couscous; (about 10 ounces)
Lemon wedges
¼ cup Tomato paste
1 tablespoon Plus 1 teaspoon dried crushed red pepper
¾ teaspoon Cayenne pepper
1 cup Olive oil
½ cup Red wine vinegar
6 Green onions; chopped
1 small Red onion; chopped
2 larges Garlic cloves; minced

Directions

FOR THE COUSCOUS

FOR THE HARISSA

To make the couscous:

Heat oil in heavy large Dutch oven over low heat. 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. 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.

Cover and let stand 10 minutes. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the harissa

Combine tomato paste, crushed red pepper and cayenne pepper in bowl.

Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.) Serves 8.

Bon Appetit December 1991

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