Mediterranean Light's Red Couscous (Vegan)

Recipe by COOKGIRl
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 1
    cup couscous (or 3 cups leftover cooked couscous that has been reheated)
  • 1
    tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above)
  • 2
    tablespoons tomato paste (yes, I cheated and used ketchup)
  • 12
    cup water or 1/2 cup weak vegetable broth
  • 12
    teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of Spanish smoked paprika)
  • 12
    teaspoon ground caraway seed (lightly crushed in a pestle and mortar)
  • salt, to taste
  • 12
    lemon, juice of
  • Garnishes
  • fresh cilantro (optional)
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DIRECTIONS

  • Note: the couscous can be prepared a day ahead.
  • Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. Add water-about 1 cup, cover and set aside.
  • Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
  • In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
  • Lower the temperature to a simmer and stir in the harissa mixture. Stir to combine. Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
  • After the couscous has sat for about 10 minutes, stir in the harissa mixture. Add the lemon juice and taste for any seasoning adjustments.
  • Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
  • Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.
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