Couscous with Spring Vegetables and Harissa Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Harissa is a fiery-hot sauce of Tunisian origin that can be bought at Middle Eastern markets. Made from common ingredients, it's easy to prepare. Ingredients:
1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as near east) |
1/3 cup finely chopped plum tomato |
1/8 teaspoon ground allspice |
1 tablespoon olive oil |
2 cups coarsely chopped leek |
1 cup coarsely chopped yellow bell pepper |
1 cup sugar snap peas, trimmed |
1/2 cup peeled halved pearl onions |
1/2 cup quartered radishes |
6 baby carrots, cut in half lengthwise |
3 garlic cloves, minced |
2 cups torn spinach |
1/2 cup chopped fresh parsley |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
harissa sauce |
Directions:
1. Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.
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