Couscous with Summer Vegetables and Raisins

By mhatkinson

Cut all vegetables for this recipe into a 1-inch dice.

Chef's tip: If you're worried about overcooking the vegetables, tasting and testing is always the best way. Turn off the heat as soon as vegetables are al dente. they will continue to cook in the hot broth. If you do overcook the vegetables, immediately pour the mixture out of the hot pot into a bowl and refrigerate.

Note: Harissa is a hot chili sauce that typically includes garlic, cumin, coriander, caraway and olive oil. It is available at most Middle Eastern and some specialty food stores.

Ras el hanout is a Moroccan spice blend that contains dozens of ingredients. It is available at some Middle Eastern and some specialty food stores.

Ingredients

• For the vegetables:
• 2 tablespoons butter or oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 cinnamon stick
• Pinch of saffron
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon harissa*, or to taste
• 1/2 teaspoon ras el hanout* (optional)
• 6 cups vegetable or chicken stock or broth
• 1/2 cup golden raisins (may substitute dark raisins or currants)
• 1 cup canned chickpeas, drained
• 1 teaspoon salt
• 1 cup diced carrots
• 1 cup diced celery or fennel
• 1 cup peeled and diced butternut squash
• 1/2 cup diced red or green bell pepper
• 1 cup diced, unpeeled eggplant
• 1 cup tomatoes, peeled and diced
• 1 cup diced, unpeeled zucchini
• 1/2 cup spinach leaves, washed
• 2 tablespoons minced cilantro
• For the couscous:
• 2 tablespoons butter or oil
• 1 1/2 cups uncooked couscous
• 2 1/2 cups vegetable or chicken stock or water
• 1/2 teaspoon salt
• 1/2 cup pine nuts, toasted (optional)
• Minced cilantro or mint (optional garnish)
• For the spicy harissa sauce:
• 1 tablespoon harissa*
• 1/2 cup vegetable or chicken broth

Details

Servings 4

Preparation

Step 1

For the vegetables: In a large saucepan over medium heat, heat the butter or oil. Add the onions and cook, stirring occasionally, until softened and golden. Add the garlic, cinnamon stick, saffron, cumin seeds, harissa and, if desired, ras el hanout and cook, stirring occasionally, for 1 to 2 minutes.

Add the broth, raisins, chickpeas and salt and bring the mixture to a boil. Add the carrots, return the mixture to a boil and simmer for 1 minute. Continue to add each of the remaining vegetables, except the spinach, before adding the next ingredient. Cook each until al dente (about 30 seconds to one minute). Remove the pan from the heat; add the spinach and cilantro. Set aside.

For the couscous: In a large saucepan over medium heat, heat 1 tablespoon of the butter or oil. Add the couscous and cook, stirring to coat the individual grains, for about 1 minute. Add the stock or water and salt and bring the mixture to a boil. Reduce the heat to low, cover and cook for 6 to 8 minutes, until all the water has been absorbed or according to package instructions. Remove the pan from the heat; add the remaining 1 tablespoon of butter or oil and, using a fork, fluff the couscous to break up any lumps. If desired, stir in the toasted pine nuts. Set aside.

For the spicky harissa sauce: In a small bowl, combine the harissa and the broth.

To serve, ladle the vegetable mixture into large soup plates. Place a large spoonful of couscous in the center of each. Garnish with cilantro leaves or mint and serve with the spicy harissa sauce on the side.