Couscous with Spring Vegetables and Harissa Sauce

By Lv2Cook

Ingredients

• 1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as Near East)
• 1/3 cup finely chopped plum tomato
• 1/8 teaspoon ground allspice
• 1 tablespoon olive oil
• 2 cups coarsely chopped leek
• 1 cup coarsely chopped yellow bell pepper
• 1 cup sugar snap peas trimmed
• 1/2 cup peeled, halved pearl onions
• 1/2 cup quartered radishes
• 6 baby carrots cut in half lengthwise
• 3 garlic cloves minced
• 2 cups torn spinach
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 (15-ounce) can chickpeas (garbanzo beans) drained
• Harissa Sauce
• HARISSA SAUCE
• 2 teaspoons caraway seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 1 garlic clove peeled
• 1 jalapeño pepper seeded
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil

Details

Servings 1

Preparation

Step 1

Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

Serving Size: 1 cup vegetable mixture, 1/2 cup couscous, and 1 tablespoon sauce
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To Make Harissa Sauce:

Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Yield: 1/4 cup
Serving Size: 1 tablespoon