Pasta: Harissa (Moroccan Fiery Condiment) by Recipe Cottage

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	Harissa (Moroccan Fiery Condiment)

		Recipe By : "Moroccan Cooking" Family Circle Categories : Cous Cous Moroccan Spice Vegetable Vegetarian Egg Soup 100 grams dried red chillies 6 cloves garlic -- peeled 1/3 cup salt 1/2 cup ground coriander 1/3 cup ground cumin 2/3 cup olive oil 1. Wearing rubber or cotton gloves remove stems of chillies. Split chillies in half, remove seeds and soften in hot water. 2. Dry-fry the coriander and cumin seeds just before grinding. 3. Process garlic, salt, ground coriander and comin seeds, and drained red chillies to a paste, slowly adding olive oil until well combined. 4. May be added to appropriate dishes, including couscous; or served separately in a bowl. NOTES : Remember to dry-fry the coriander and cumin seeds just before grinding. Harissa should be thick with the consistency of light mayonaise. Delicious served with poached eggs or sausages. Vegetable Couscous Recipe By : "Moroccan Cooking" Family Circle Serving Size : 6 Preparation Time :2:40 Categories : Cous Cous Moroccan Stew Vegetable Chick Pea Dish Vegetarian 2 cups dried chick peas 1/3 cup vegetable oil 1 onion -- finely chopped 1 small cinnamon stick 200 grams eggplant -- cut into 2cm cubes 3 medium carrots -- cut into 5 mm rounds 3 medium new potatoes -- cut into 1cm cubes 150 grams pumpkin -- cut into 1cm cubes 1/4 teaspoon allspice 3 teaspoons Harissa -- or to taste (see recipe) 2 cups boiling water 1 small stringless beans -- (100 grams ) cut into 5cm slices 2 zucchini, unpeeled -- cut into 1cm rounds 1 medium ripe tomato -- cut into 8 pieces 1 tablespoon chopped flat-leaved parsley 1 tablespoon chopped fresh coriander ground pepper COUSCOUS 1 cup couscous 3/4 cup boiling water 2 teaspoons butter 1. Cover chick peas with cold water, soak overnight. Drain, wash well and cook in large pan, on low simmer for 1 1/2 hours. 2. Heat oil in a large heavy-based pan and cook onion and cinnamon stick over low heat until onion softens. 3. Add eggplant, carrots and potatoes. Cover and cook on low heat for 10 minutes, stirring occasionally with a wooden spoon. 4. Add pumpkin, allspice and harissa. Pour boiling water over mixture and add chick peas, beans and zucchini. Simmer, covered, for a further 15 minutes. Stir in tomato just before serving. Garnish with the fresh parsley and coriander. TO PREPARE COUSCOUS: Pour boiling water onto couscous in a bowl, covering it well. Stir in butter (if desired) and allow to stand for about 10 minutes. Test couscous, and if not soft enough stir in a little more hot water and allow to soak in. Serve with vegetables.