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VEGETABLE COUSCOUS WITH SAFFRON

13 Dec VEGETABLE COUSCOUS WITH SAFFRON

A North African favorite, this spicy dish makes an excellent meal for vegetarians.

Serves 4

INGREDIENTS:

3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp paprika
14 oz can diced tomatoes
1-1/4 cups vegetable stock
1 cinnamon stick
1 big pinch of saffron strands
4 baby eggplants, quartered
8 baby zucchini, trimmed, sliced
8 baby carrots
1 medium red bell pepper, diced
15 oz can chick-peas, drained
3/4 cup prunes
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro
2-3 tsp harissa
salt to the taste
1-1/3 cups couscous

PREPARATION:

– Heat the olive oil in a large saucepan. Add onion and garlic and cook gently for 5 minutes
until soft. Add cumin and paprika and cook, stirring, for 1 minute.

– Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, red bell pepper and carrots. Season with salt. Bring to a boil, cover, lower the heat and cook for 20 minutes until the vegetables are just tender.

– Cook couscous according to the instructions on the packet. Add the chick-peas and prunes to the vegetables mixture and cook for 5 minutes. Fork the couscous to break up the lumps. Stir the parsley and cilantro into the vegetables mixture. Heap the couscous on to a warmed serving plate. Using a slotted spoon, arrange the vegetables on the top. Spoon over a little sauce and toss gently to combine. Stir in the harissa into remaining sauce and serve separately.

 

Galilea
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