Fragrant Moroccan Seven Vegetable Couscous with Harissa

Introduction

Embark on a culinary journey to the vibrant streets of Morocco with our tantalizing Fragrant Moroccan Seven Vegetable Couscous with Harissa. This delectable dish is a symphony of flavors and textures, featuring a fluffy couscous bed adorned with a medley of tender vegetables and the fiery kick of harissa. Ideal for a hearty family meal or an exotic dinner party, this couscous promises an unforgettable gastronomic experience.

Ingredients

For the Couscous:

• 1 cup uncooked couscous
• 1 1/2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1/4 teaspoon salt

For the Vegetables:

• 1/2 onion, chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1/2 cup chopped green beans
• 1/2 cup chopped bell pepper (any color)
• 1/2 cup chopped turnips
• 1/4 cup chopped fresh cilantro

For the Harissa Paste:

• 1/4 cup dried chili peppers (such as ancho or pasilla)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Steps

1. Prepare the Harissa Paste:

   • In a small saucepan, combine the dried chili peppers, cumin, coriander, and paprika.
   • Toast over medium heat for a few minutes, or until fragrant.
   • Add the garlic and olive oil and sauté until the garlic is golden brown.
   • Transfer the mixture to a blender or food processor and blend until a smooth paste forms.
   • Season with salt to taste.

2. Cook the Couscous:

   • In a medium saucepan, bring the vegetable broth or water to a boil.
   • Add the couscous and stir.
   • Remove from heat, cover, and let stand for 5 minutes, or until the couscous has absorbed all the liquid.
   • Fluff the couscous with a fork.

3. Sauté the Vegetables:

• In a large skillet over medium heat, heat the olive oil.
• Add the onion and sauté until softened.
• Add the carrot, zucchini, green beans, bell pepper, and turnips.
• Cook, stirring occasionally, until the vegetables are tender-crisp.

4. Combine the Couscous and Vegetables:

   • Transfer the cooked couscous to a large serving bowl.
   • Add the sautéed vegetables and stir to combine.

5. Serve:

   • Serve the Fragrant Moroccan Seven Vegetable Couscous with Harissa immediately.
   • Garnish with fresh cilantro and offer the harissa paste on the side for guests to customize their spiciness.

Tips

• For a richer flavor, use chicken or beef broth instead of vegetable broth.
• If you don't have dried chili peppers, you can use 1/4 cup store-bought harissa paste.
• To make the couscous ahead of time, cook it and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the couscous in the microwave or on the stovetop over low heat.
• Serve the couscous with a side of yogurt or sour cream to balance the spicy harissa.

FAQs

Q1: What can I substitute for the vegetables in this recipe?
A: You can use any vegetables you have on hand. Some good options include potatoes, peas, corn, and sweet potatoes.

Q2: Can I make the harissa paste ahead of time?
A: Yes, the harissa paste can be stored in an airtight container in the refrigerator for up to 2 weeks.

Q3: Is this dish suitable for vegetarians or vegans?
A: Yes, this dish is vegetarian and can be made vegan by using vegetable broth instead of chicken or beef broth, and omitting the harissa paste or using a vegan alternative.