Bell Pepper Couscous Wtomato Harissa Broth Recipes

BELL PEPPER COUSCOUS W/TOMATO HARISSA BROTH

Steps:

• Dice red bell pepper aqnd sauté in 1 tsp oliv oil over medium heat for 3 minutes.
• In medium size pot, bring the stock, peppers and sugar to boil.
• Add the couscous; remove from heat and cover the pot.
• Leave covered until the couscous has absorbed all of the liquid, about 5 minutes; set aside.
• Chop tomatoes.
• Blend with salt and sugar to taste.
• Add harissa and mix in the blender until liquid.
• Pour into a small pot, bring to a simmer.
• Place a coffee filter in a strainer and place over a container.
• Once broth has simmered, pour contents into the lined strainer.
• Yield a clear broth in the container, about 1 cup.
• Heat a medium sauté pan; add 1/4 cup olive oil.
• Add shallot, pine nuts and raisins and sauté.
• Add couscous & spices, toss until fluffy (use a fork).
• Season with salt to taste.
• To serve, place couscous in a bowl and pour broth around.
• Sprinkle with cilantro leaves.

RED BELL PEPPER COUSCOUS

Steps:

• In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
• Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.