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Recipe: Vegetarian Couscous
Couscous is a grain made of semolina commonly eaten in North Africa with
vegetables and meat, fish, and/or poultry. This vegetarian version, simple
vegetable couscous, is less
common, but no less delicious.
| Yield |
6 servings |
| Time |
40 minutes |
| Tools |
- wok or large saucepan with cover
- wooden spoon
- small saucepan
- bowl
- pan with lid suitable for steaming
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| Ingredients |
- 1/3 c olive or vegetable oil
- 1 onion, finely chopped
- ½ stick cinnamon
- 1 pound potatoes, cubed
- 3 c assorted vegetables, cleaned and cubed or sliced (eggplant,
carrots, pumpkin, string beans, zucchini, tomato, peas, etc.)
- 1-5 t harissa (depending on your
tolerance for spiciness)
- 2¾ c vegetable stock or water
- 5 c chick peas, soaked and
cooked or canned
- 1 c couscous
- 2 t olive oil or melted butter
- 1 T parsley, chopped
- 1 T chopped coriander
- black pepper
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| Directions |
Heat 1/3 c oil and sauté the onion and cinnamon over low heat,
stiring occasionally, until onion is soft, about 5 minutes.
Add potatoes, eggplant, and carrots (if applicable). Cover and cook,
stirring occasionally, for 10 minutes.
Bring stock or water to a boil.
Add pumpkin and Harissa to the cooking vegetables, then 2 c of the
boiling stock, then the string beans, peas, zucchini, and chick peas.
Simmer, covered, for 15 minutes.
Meanwhile, put the couscous in the bowl and pour remaining ¾ c boiling
stock over it. Stir in 2 t olive oil or butter and let stand for 10
minutes. Steam for 5 minutes.
Add tomato, parsley, and spices to the sauce and serve over the
couscous.
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| Notes |
If everyone has a difference spice preference, use minimal harissa in
cooking the couscous and provide some on a side dish so that everyone can
make theirs as spicy as they like. |
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