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Seven-Vegetable Couscous With Chunky Onion Harissa


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  • 1/4 cup olive oil 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 peeled butternut squash in 1/2" cubes
  • 1 large yellow crookneck squash cut 1/2" cubes
  • 1 large zucchini cut 1/2" cubes
  • 3/4 cup frozen baby lima beans thawed
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1 pinch cayenne pepper -(generous)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup diced seeded plum tomatoes
  • 3/4 cup frozen peas thawed
  • 1/2 cup coarsely-chopped fresh cilantro
  • 1 1/2 cups couscous - (abt 10 oz)
  • Lemon wedges
  • 1/4 cup tomato paste
  • 1 tablespoon dried crushed red pepper 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
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

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 Chunky Onion 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.)

This recipe yields 8 servings.

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