Christmas eve couscous
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Christmas eve couscous
  Christmas    Couscous    Vegetarian  
Last updated 6/12/2012 1:16:15 AM. Recipe ID 46020. Report a problem with this recipe.
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      Title: Christmas eve couscous
 Categories: Main dish, Christmas, Vegetarian
      Yield: 6 Servings
MMMMM-----------------------VEGETABLE STEW----------------------------
      2 oz Oil
      1 lb Onions, sliced
      1 lb Carrots, sliced
  1 1/2 lb Acorn squash
           -- peeled, seeded & diced
      1 ts Ground ginger
    1/2 ts Powdered cinnamon
    1/2 ts Turmeric
    1/4 ts Ground white pepper, or more
  1 1/2 pt Water or vegetable stock
      1 lb Courgettes
           -- trimmed and sliced
      1 lb Frozen broad beans
      1    Squeeze lemon juice
      1 ds Sugar
           Chopped fresh coriander

MMMMM-----------------------FOR THE GRAIN----------------------------
      1 lb Couscous
      1 ts Salt
      2 oz Butter

MMMMM-----------------------FOR THE EXTRAS----------------------------
      1 tb Harissa sauce
     15 oz Canned chick peas, drained
      1 tb Olive oil
      1 ts Cumin seeds
      6 oz Raisins
      4 oz Pine nuts
      8 oz Soy yogurt
           A dusting of paprika
  First make the stew.  Melt the butter in a large saucepan. Add the
  onions and fry for 5 minutes, then add the carrots, squash and
  spices. Cook for a further 10 minutes, with a lid on, stirring from
  time to time until all are buttery and spicy.  Add the water or stock
  and simmer for 10-15 minutes, or until the vegetables are just
  becoming tender. Add the courgettes and broad beans, and cook for a
  further 5 minutes or so. Season with salt, lemon juice, and a little
  sugar if necessary. (This is best made in advance and reheated, as
  the flavours improve -- it is particularly good after freezing.) Now
  make the grain. This is an unusual way to cook couscous, but I find
  it gives the best results. Put the couscous into a baking tin and add
  1 pint of water; immediately drain this off and return the couscous
  to the tin. Leave it for 20 minutes, separating the grains with your
  fingers after 10 minutes, or more times if you're passing. Put the
  couscous into a sieve or steamer lined with a blue J-cloth. Set over
  a pan of simmering water (it doesn't have to be the stew) for 20
  minutes. Tip the couscous back into the baking tin and pour over 5 fl
  oz cold water with the salt dissolved in it. Sift the grains with
  your fingers and leave for 15 minutes, then put back into the lined
  steamer and heat as above for a further 20 minutes. Sift with your
  fingers into a serving bowl and stir in the butter. Set aside while
  you put together the extras. To assemble and serve, take a ladleful
  of liquid from the stew and add it to the harissa to make a thick
  paste. Put this into a small bowl. Drain the chick peas. In a small
  pan, heat the oil and add the cumin seeds, stirring for a moment or
  two, then add the chick peas and stir until heated through. Put into
  a second small bowl. Cover the raising with boiling water, leave for
  10 minutes or longer to plump, then drain and put into a third small
  bowl. Put the pine nuts into a fourth bowl -- they can be lightly
  toasted if you like. Finally, put the yogurt into a fifth bowl and
  dust the top with some paprika. To serve, ladle the stew over the
  couscous and garnish with chopped fresh coriander.

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Recipe ID 46020 (Apr 03, 2005)

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