Prep 20 mins
Cook 20 mins
From Epicurious - posted here to make soon. Was very highly rated on their website.
For the couscous
- 1⁄4 cup olive oil, plus
- 1 tablespoon olive oil
- 2 large leeks, minced (white and pale green parts only)
- 4 large garlic cloves, chopped
- 2 1⁄4 cups chicken stock or 2 1⁄4 cups canned broth
- 1 cup raisins
- 1 cup diced peeled butternut squash
- 1 large crookneck yellow squash, cut into 1/2-inch cubes
- 1 large zucchini, cut into 1/2-inch cubes
- 3⁄4 cup frozen baby lima bean, thawed
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon cayenne pepper
- 1 cup diced seeded plum tomato
- 3⁄4 cup frozen peas, thawed
- 1⁄2 cup coarsely chopped fresh cilantro
- 1 1⁄2 cups couscous
- lemon wedge
For the harissa
- 1⁄4 cup tomato paste
- 1 tablespoon dry crushed red pepper
- 1 teaspoon dry crushed red pepper
- 3⁄4 teaspoon cayenne pepper
- 1 cup olive oil
- 1⁄2 cup red wine vinegar
- 6 green onions, chopped
- 1 small red onion, chopped
- 2 large garlic cloves, minced
- To make the couscous:.
- Heat oil in heavy large Dutch oven over low heat.
- Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper.
- Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat.
- Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa.
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl.
- Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic.
- Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.).