Seven-Vegetable Couscous With Chunky Onion Harissa

Recipe Ingredients

		For The Couscous
1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Leeks, white and pale green parts only - minced (large)
4 tablespoons	60ml	Garlic cloves - chopped (large)
2 1/4 cups	533ml	Chicken stock or canned broth
1 cup	160g / 5.6oz	Raisins
1 cup	198g / 7oz	Peeled butternut squash in 1/2" cubes
1 cup	237ml	Yellow crookneck squash - cut 1/2" cubes (large)
1 cup	237ml	Zucchini - cut 1/2" cubes (large)
3/4 cup	120g / 4.2oz	Frozen baby lima beans - thawed
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Ground ginger
1		Cayenne pepper -(generous)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Diced seeded plum tomatoes
3/4 cup	177ml	Frozen peas - thawed
1/2 cup	8g / 0.3oz	Coarsely-chopped fresh cilantro
1 1/2 cups	355ml	Couscous - (abt 10 oz)
		Lemon wedges
		For The Harissa
1/4 cup	59ml	Tomato paste
1 tablespoon	15ml	Dried crushed red pepper - plus
1 teaspoon	5ml	Dried crushed red pepper
3/4 teaspoon	3.8ml	Cayenne pepper
1 cup	237ml	Olive oil
1/2 cup	118ml	Red wine vinegar
6		Green onions - chopped
1		Red onion - chopped (small)
2		Garlic cloves - minced (large)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, December 1991

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