Fragrant Moroccan Seven Vegetable Couscous with Harissa and Almonds

Introduction

Embark on a culinary journey to the vibrant streets of Morocco with this tantalizing Fragrant Moroccan Seven Vegetable Couscous with Harissa and Almonds. Infused with the exotic flavors of North Africa, this delectable dish combines the hearty goodness of couscous with an orchestra of fresh vegetables, aromatic spices, and the fiery kick of harissa. Prepare to indulge in a symphony of textures and flavors that will awaken your senses and transport you to the bustling markets of Marrakech.

Ingredients

For the Couscous:

• 2 cups uncooked couscous
• 1 3/4 cups boiling water or vegetable broth
• 1 tablespoon olive oil
• Pinch of salt

For the Vegetable Medley:

• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup chopped butternut squash
• 1 cup chopped zucchini
• 1 cup chopped tomatoes

For the Flavorful Broth:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon vegetable bouillon
• 2 cups boiling water

For the Harissa-Almond Topping:

• 1/4 cup harissa sauce
• 1/4 cup sliced almonds, toasted

Steps

1. Prepare the Couscous: In a medium bowl, combine the couscous, olive oil, and salt. Pour in the boiling water and cover tightly. Let stand for 5 minutes or until the water is absorbed and the couscous is fluffed and light.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened. Add the carrots, bell peppers, butternut squash, zucchini, and tomatoes. Sauté for 5-7 minutes or until the vegetables have softened but still retain some crispness.
3. Cook the Flavorful Broth: In a separate saucepan, heat the olive oil over medium heat. Add the garlic, cumin, coriander, turmeric, and vegetable bouillon. Sauté for 30 seconds or until fragrant. Gradually whisk in the boiling water and bring to a boil. Reduce heat to low and simmer for 5 minutes or until the broth has thickened slightly.
4. Combine the Ingredients: Add the cooked couscous to the skillet with the vegetables. Pour in the flavorful broth and stir gently to combine. Cook for 5-7 minutes or until the couscous has absorbed the broth and the vegetables are heated through.
5. Top with Harissa and Almonds: Stir in the harissa sauce and sprinkle with the toasted almonds. Serve immediately and savor the tantalizing blend of flavors and textures.

Tips

• For a vegetarian option, omit the harissa and substitute with a mixture of paprika and cayenne pepper.
• To enhance the flavors, add a bay leaf or a few strands of saffron to the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

FAQ

Q: What is harissa sauce?
A: Harissa is a fiery North African chili paste made with roasted red peppers, cumin, coriander, and other spices. It adds a spicy and flavorful kick to dishes.

Q: Can I make my own harissa sauce?
A: You certainly can! Here is a simple recipe: Roast red bell peppers until charred, then remove the skins and seeds. Combine the peppers with cumin, coriander, garlic, olive oil, and lemon juice in a food processor or blender and blend until smooth.