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Print this Recipe    Spicy Vegetable Couscous

1 cup white beans, soaked several hours
1 large onion, chopped
4 cloves garlic, chopped (I doubled this)
2 leeks, white part, washed thoroughly and sliced
1 bay leaf
1 can tomatoes, drained and chopped
1 fresh tomato, peeled and diced
1 serrano pepper, chopped
1/2 teaspoon saffron
3 carrots, sliced thickly
1 medium turnip, halved, then sliced
freshly ground peppercorns
3 zucchini, thickly sliced
cayenne to taste
2 cups couscous
handful cilantro, chopped
juice 1/2 lemon

Put the beans, onion, half the garlic, leeks, bay and water to
cover in a large stock pot or couscoussier. Bring to boil, lower
heat, cover and simmer an hour.

Add tomatoes, chili pepper, saffron, rest of garlic, carrots,
turnip, and pepper to taste. Cover and simmer another hour. Add
zucchini and cayenne. Simmer another 30 minutes.

Add lemon juice and cilantro right before serving. Serve with hot
sauce or harissa if you have it.

Couscous is kind of tricky. You're supposed to steam it, then
spread it on a tray, sprinkle cold water on it and separate the
grains with your fingers, repeating the process a couple times so
it comes out fluffy. I was too pressed for time to do this. My
pot came with a colander that fits into the top, I guess that makes
it a couscoussier. I just steamed the couscous over the stew and
stirred it several times during the steaming. Came out clumped,
but okay.

To serve, spoon some couscous in a bowl and ladle the stew over
the top.


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