KCB 9.4: Couscous with Vegetable Sauce
Couscous with Vegetable Sauce
Couscous is the most common and well-known of all north African Arab dishes. Couscous is a grain product made from semolina, and it is also the name of the famous dish of which couscous is the main ingredient. Imported couscous can be obtained in some specialty supermarkets, although it can sometimes be a little costly. I have found it is much more economical to purchase a kilo or two from a well-stocked Middle Eastern grocer who has couscous in bulk, usually in huge sacks.
Traditionally, couscous is cooked in a couscousier a special pot where the grains are steamed on top, the steam being generated from the sauce simultaneously cooking underneath. But if you don't have a couscousier, you will find this recipe from Morocco quick and easy. The couscous is cooked the "quick" method.
Couscous is always served in a mound with the sauce poured on top, the extra juice from the vegetables sometimes being served separately in little bowls on the side. Serve couscous as a filling main course with a spoonful of North African Hot Pepper Sauce (Harissa) added to the bowl of extra juice.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 8 to 10 persons
• YIELD: Enough for 8 to 10 persons
Sauce
• 3 tablespoons (60 ml) butter
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 6 small zucchinis, cut into 2.5 cm (1-inch) sections
• 2 medium green peppers, seeded, cored, and cut into thick strips
• 2 cups (500 ml) pumpkin, cubed
• 1 large potato, peeled and coarsely chopped
• 2 small turnips, cut in half and sliced lengthwise
• at least 4 cups (1 litre) water
• 2 cups (500 ml) chickpeas, cooked and drained
• 8 medium tomatoes, diced
• 1 1/2 teaspoons (7 ml) ground coriander
• 1 1/2 teaspoons (7 ml) ground cumin
• 2 teaspoons (10 ml) turmeric
• 1/2 teaspoon (2 ml) cayenne pepper
• 2 small hot green chilies, chopped
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 6 small zucchinis, cut into 2.5 cm (1-inch) sections
• 2 medium green peppers, seeded, cored, and cut into thick strips
• 2 cups (500 ml) pumpkin, cubed
• 1 large potato, peeled and coarsely chopped
• 2 small turnips, cut in half and sliced lengthwise
• at least 4 cups (1 litre) water
• 2 cups (500 ml) chickpeas, cooked and drained
• 8 medium tomatoes, diced
• 1 1/2 teaspoons (7 ml) ground coriander
• 1 1/2 teaspoons (7 ml) ground cumin
• 2 teaspoons (10 ml) turmeric
• 1/2 teaspoon (2 ml) cayenne pepper
• 2 small hot green chilies, chopped
• 1 1/2 teaspoons (7 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
Coucous
• 2 cups (500 ml) water
• 1 tablespoon (20 ml) oil
• 1 teaspoon (5 ml) salt
• 500 g (17 1/2 ounces) couscous
• 2 tablespoons (40 ml) butter
• 1 tablespoon (20 ml) oil
• 1 teaspoon (5 ml) salt
• 500 g (17 1/2 ounces) couscous
• 2 tablespoons (40 ml) butter
To make the sauce
1. Melt the 3 tablespoons (60 ml) of butter over moderate heat in a heavy saucepan or in the bottom of a couscousier. Add the asafoetida, zucchinis, peppers, pumpkin, potato, and turnips and saute for 10 minutes. Add half the water and bring to a boil. Reduce the heat and simmer for 30 minutes.
2. Add the chickpeas, tomatoes, ground coriander, cumin, turmeric, cayenne, chilies, salt, pepper, and the rest of the water, (adding more if needed). Stir well and reduce the heat to a simmer. Cook for another 15 minutes. Towards the end of the cooking time for the sauce, prepare the couscous.
To prepare the coucous
1. Pour 2 cups (500 ml) water into a large saucepan. Add 1 tablespoon (20 ml) oil and 1 teaspoon (5 ml) salt and bring to the boil. Remove from the heat.
2. Stirring constantly, add the couscous. Allow the grains to swell for 2 minutes. Add 2-3 tablespoons (40-60 ml) butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.
To assemble the dish
• Pile the couscous on a large prewarmed serving dish. Drain some of the liquid from the vegetables (reserving it in little bowls to serve as an accompaniment), pour the vegetable sauce over the couscous, and serve immediately.
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