Barley Couscous With Seven Vegetables Recipes

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SEVEN-VEGETABLE COUSCOUS



Seven-Vegetable Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 small turnips, peeled and quartered
1 medium yellow onion, quartered lengthwise, root end intact
1 large carrot, peeled and cut into 2-inch chunks
1/2 fennel bulb, thickly sliced lengthwise, root end intact
1/3 cup golden raisins
1 tablespoon peeled, chopped, fresh ginger
1 tablespoon kosher salt
2 teaspoons each ground cumin, paprika, and sugar
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cloves
1 cinnamon stick, snapped in half
2 cups water
1 pound butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-ounce) can chickpeas, rinsed and drained
4 sprigs fresh flat-leaf parsley, tied together with kitchen string
1 cup canned whole peeled tomatoes, with their juices
2 cups cold water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups uncooked couscous
1/2 cup sliced almonds, toasted
Harissa (Tunisian hot sauce)

Steps:

  • For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
  • For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
  • To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
  • table.

VEGETABLE BARLEY COUSCOUS



Vegetable Barley Couscous image

Provided by Baija Lafridi

Categories     Bean     Nut     Onion     Tomato     Vegetable     Vegetarian     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 29

For vegetable stew
3/4 cup dried chickpeas (4 1/2 ounces)
1/2 teaspoon crumbled saffron threads
2 medium tomatoes
1/3 cup extra-virgin olive oil
2 medium onions, coarsely chopped
1 teaspoon black pepper
2 teaspoons ground ginger
1 tablespoon salt
1 tablespoon tomato paste
6 cups water
1 teaspoon ground ras-el-hanout
3/4 pound carrots, peeled and halved crosswise, then halved lengthwise
2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges
2 medium zucchini, trimmed, halved crosswise, then halved lengthwise
1/2 medium green cabbage, cut into 6 wedges
3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces
1/2 teaspoon fiery harissa plus additional for serving
For couscous
2 1/2 cups barley couscous
1 1/4 teaspoons salt
1/4 cup extra-virgin olive oil
2 1/2 to 3 cups water
For fried almonds
1/2 cup olive oil
3/4 cup whole blanched almonds (4 ounces)
Accompaniment: "epi:recipeLink id="238426">honeyed red-onion confit
Special Equipment
a couscoussière

Steps:

  • Cook chickpeas:
  • Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
  • Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
  • Make broth while chickpeas cook:
  • Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
  • Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
  • Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
  • Make couscous:
  • While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
  • Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
  • Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
  • While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
  • Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
  • While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
  • Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
  • Fry almonds during third steaming:
  • Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • To serve:
  • Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.

COUSCOUS WITH SEVEN VEGETABLES



Couscous With Seven Vegetables image

This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.

Provided by Leslie

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 cup chopped red onion
1/4 cup diced carrot
1/2 cup diced turnip
1/2 cup diced red pepper
1/2 cup diced zucchini
2 cups couscous
1/2 cup fresh peas or 1/2 cup frozen peas
salt
3 tablespoons chopped fresh coriander

Steps:

  • Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
  • Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.

SEVEN VEGETABLE COUSCOUS



Seven Vegetable Couscous image

Seven-vegetable couscous is a well-known offering at Sephardic Jewish New Year celebrations, but since it's a bountiful, colorful tribute to the harvest, it makes a great meat-free main dish for Thanksgiving as well. Despite the long ingredient list, it's as easy as can be to make.

Provided by Tara Parker-Pope

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 1/2 cups couscous, uncooked
1 tablespoon vegan margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 15- to 16-ounce can chickpeas, drained and rinsed
1 1/2 cups diced ripe tomatoes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Dried hot red pepper flakes, to taste, optional
Salt and freshly ground pepper, to taste
1/2 cup golden raisins (for garnish)
1/3 cup minced fresh parsley (for garnish)
Sliced or slivered toasted almonds (for garnish)

Steps:

  • Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.
  • For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.
  • Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.
  • To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 6 grams, TransFat 0 grams

BARLEY COUSCOUS WITH SEVEN VEGETABLES



Barley Couscous with Seven Vegetables image

Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.

Yield serves 10

Number Of Ingredients 25

5 cups barley couscous
5 cups warm water
1 to 2 teaspoons salt
1/4 cup sunflower or vegetable oil
1 stick (1/2 cup) butter
3 pounds meat (see above)
3 large onions
3/4 cup chickpeas, soaked overnight
Black pepper
1/2 teaspoon saffron powder or threads
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound tomatoes, peeled and quartered
1 pound carrots, peeled and cut into strips
1 pound small turnips, halved
1 small white cabbage, cut in chunks
1 pound new potatoes
2 chili peppers (optional)
Salt
4 stalks celery, halved
1 pound orange pumpkin, cut in 1-inch pieces
1 pound zucchini
1/2 pound young fava beans (shelled weight), or frozen fava beans, defrosted
1/2 cup chopped coriander
1/2 cup chopped flat-leaf parsley

Steps:

  • Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
  • Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
  • Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
  • Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
  • About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
  • To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
  • Use 2 chickens cut into pieces instead of the meat.
  • For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.

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