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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Vegan Fire and Spice' by Robin Robertson Ingredients:
2 tablespoons olive oil |
1 yellow onion, chopped |
2 garlic cloves, chopped |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground turmeric or 1/2 teaspoon saffron thread |
1/4 teaspoon cayenne |
3 cups vegetable broth |
1 sweet potato, peeled and cut into 1-inch chunks |
2 carrots, cut into 1/2-inch slices |
8 ounces green beans, cut into 2-inch lengths |
1 lb small zucchini, halved lengthwise and cut into 2-inch pieces |
1 1/2 cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can) |
1 (14 1/2 ounce) can diced tomatoes, drained |
salt |
1/2 cup frozen peas, thawed |
2 cups quick-cooking couscous |
1/2 cup raisins |
2 tablespoons minced parsley |
harissa, sauce |
Directions:
1. Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
2. Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
3. Decrease heat to medium; cover, and simmer for 10 minutes.
4. Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
5. Stir in the peas and remove from the heat.
6. In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
7. Let stand 10 minutes, then add parsley and fluff with a fork.
8. Mound the couscous in the center of a large platter and surround with the vegetables.
9. Serve the harissa sauce on the side.
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