Vegetable Couscous With Harissa Recipes

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SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA



Seven-Vegetable Couscous with Chunky Onion Harissa image

Categories     Onion     Tomato     Vegetable     Side     Hanukkah     Lima Bean     Squash     Winter     Healthy     Couscous     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
Lemon wedges
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried 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

Steps:

  • 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.)

VEGETABLE COUSCOUS WITH HARISSA



Vegetable Couscous with Harissa image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 35

1/2 cup olive oil, divided
3 portobello mushrooms, wiped clean, gills removed, and thickly sliced
1 red onion, quartered
1 celery root cut into large chunks
2 white turnips, peeled and quartered
2 leeks, white and green parts, cleaned and cut into 1/4-inch-thick pieces
1 medium head cauliflower, separated into florets
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons Ras El Hanout, recipe follows, divided
5 cups vegetable stock
2 cups canned chickpeas, drained
5 cups couscous
Salt, to taste
10 fresh mint leaves
2 tablespoons ground ginger
2 teaspoons ground black pepper
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground mace
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 cloves garlic, quartered
Salt to taste
3 tablespoons sweet paprika
1 tablespoon red pepper flakes
2 tablespoons dried mint leaves
1 tablespoon olive oil

Steps:

  • Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
  • Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
  • Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
  • Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
  • Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
  • To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
  • Mix together thoroughly.
  • In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.

ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING



Roasted Vegetable Couscous Salad with Harissa-style Dressing image

This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively five-star.

Categories     Delia's Summer Collection     Salad Recipes     Buffet food     Vegetarian recipes

Yield Serves 4 as a main course or 8 as a starter. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 23

1 small aubergine
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers, drained
salt and freshly milled black pepper
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil
10 oz (275 g) medium couscous
18 fl oz (500 ml) vegetable stock (or see related recipe below to make your own)
4 oz (110 g) firm goats' cheese
salt and freshly milled black pepper
1 x 3 oz (75 g) packet mixed salad leaves (such as lettuce, coriander leaves, flat-leaf parsley, rocket)
4 fl oz (110 ml) extra virgin olive oil
1 rounded teaspoon cayenne pepper
2 level tablespoons ground cumin
2 heaped tablespoons tomato purée
4 tablespoons lime juice (about 2 limes)
1 level tablespoon black onion seeds

Steps:

  • First prepare the roasted vegetables: prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C). Now arrange the aubergine, courgettes, tomatoes, pepper, fennel and onion in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. You can watch how to prepare peppers and garlic in our Cookery School Videos on this page. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool. When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened. Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving jug. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.

VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA



Vegetable Couscous With Saffron and Harissa image

A spicy dish that can be uses as a main dish or as a side dish. I would probably just make the couscous according to the package directions instead of using the steamer method. It will save time.

Provided by Ck2plz

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon cumin, ground
1 teaspoon paprika
14 ounces chopped tomatoes
1 1/4 cups vegetable stock
1 cinnamon stick
saffron thread, generous pinch
4 baby eggplants, quartered
8 baby zucchini, trimmed
8 baby carrots
1 1/3 cups couscous
15 ounces chickpeas, drained
1/4 cup pitted prunes
3 tablespoons fresh parsley, chopped
3 tablespoons fresh coriander
2 -3 teaspoons harissa salt

Steps:

  • Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
  • Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
  • Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
  • Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
  • Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
  • Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.

Nutrition Facts : Calories 673.8, Fat 14.5, SaturatedFat 2.2, Sodium 1554.1, Carbohydrate 121.4, Fiber 32.8, Sugar 27.5, Protein 24.6

ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING



Roasted Vegetable Couscous Salad With Harissa-style Dressing image

The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.

Provided by BonnieZ

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

1 small eggplant
2 medium zucchini
1 lb cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 1 inch (2.5 cm)
1 small fennel bulb, chopped
1 large onion, sliced and cut into 1 inch (2.5 cm)
2 fat garlic cloves, crushed
2 tablespoons fresh basil leaves, torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 ounces pitted black olives, chopped
1 tablespoon capers, drained
salt & freshly ground black pepper
10 ounces medium couscous
18 fluid ounces vegetable stock
4 ounces firm goat cheese
salt & freshly ground black pepper
3 ounces mixed salad greens or 3 ounces baby greens
4 fluid ounces extra virgin olive oil
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons tomato puree
4 tablespoons lime juice (about 2 limes)
1 tablespoon black onion seeds

Steps:

  • First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
  • Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
  • When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
  • When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
  • Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.

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