Couscous With Seven Vegetables

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Couscous With Seven Vegetables

Couverts6
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Ingredients

Couscous

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to loosen the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes.
  • Meanwhile, bring the stock to the boil in a heavy-based saucepan.
  • Stir in the garlic, rosemary, bay leaves, peppercorns and 1 teaspoon salt, then add onions, carrots and sweet potato, reduce the heat and cook gently for 4–5 minutes.
  • Add the courgette, celery and leeks and continue to cook gently for 10 minutes, then stir in the tomatoes, honey and harissa paste and cook gently for a further 5 minutes.
  • Season to taste.
  • Pile the couscous in a mound on a shallow serving dish.
  • Using a slotted spoon, lift the vegetables out of the stock and place them around the couscous.
  • Pour the stock into individual bowls and serve with the vegetables and couscous.

Notes & Wine Advice

For couscous with steamed vegetables,

prepare and cook the couscous as for Couscous with seven vegetables. Steam the vegetables until tender. Arrange them around the hot couscous. Combine 2 tablespoons olive oil with the juice of 1 lemon, 1 teaspoon harissa paste and 1 tablespoon finely chopped coriander and drizzle the dressing over the couscous and vegetables.
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Course; Side Dish / Vegetables
Cuisine; Arabic / Moroccan
Diets; Vegetarian