Bell Pepper Couscous W/Tomato Harissa Broth |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Dinner for Four for under $10.00! Judge for yourself: The reigning TOP CHEF champ offers up one of his recipes. Michael Voltaggio beat out his older brother Bryan for top chef in the Bravo series. We tried this recipe; it was good but very hot! Too hot for the administrative staff - so you can imagine the residents'. People Magazine (12/21/2009) ;) Ingredients:
2 cups dry couscous |
1 teaspoon olive oil |
1 red bell pepper, diced |
4 cups vegetable stock |
1 teaspoon sugar |
1/4 cup raisins |
1 shallot |
1/4 cup pine nuts |
1/4 cup olive oil |
1/4 teaspoon ground cumin |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground turmeric |
1/4 cup cilantro leaf |
salt, to taste |
5 large tomatoes |
1 teaspoon harissa (or hot sauce) |
salt, to taste |
sugar, to taste |
Directions:
1. Dice red bell pepper aqnd sauté in 1 tsp oliv oil over medium heat for 3 minutes.
2. In medium size pot, bring the stock, peppers and sugar to boil.
3. Add the couscous; remove from heat and cover the pot.
4. Leave covered until the couscous has absorbed all of the liquid, about 5 minutes; set aside.
5. Chop tomatoes.
6. Blend with salt and sugar to taste.
7. Add harissa and mix in the blender until liquid.
8. Pour into a small pot, bring to a simmer.
9. Place a coffee filter in a strainer and place over a container.
10. Once broth has simmered, pour contents into the lined strainer.
11. Yield a clear broth in the container, about 1 cup.
12. Heat a medium sauté pan; add 1/4 cup olive oil.
13. Add shallot, pine nuts and raisins and sauté.
14. Add couscous & spices, toss until fluffy (use a fork).
15. Season with salt to taste.
16. To serve, place couscous in a bowl and pour broth around.
17. Sprinkle with cilantro leaves.
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