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LOCATION: Recipes >> Pasta >> Christmas Eve Couscous

Print this Recipe    Christmas Eve Couscous

Yield: 6 servings

2 oz oil
1 lb onions, sliced
1 lb carrots, sliced
1 1/2 lb acorn squash peeled, seeded and diced
1 tsp ground ginger
1/2 tsp powdered cinnamon
1/2 tsp turmeric
1/4 tsp ground white pepper, or more
1 1/2 pint water or vegetable stock
1 lb courgettes trimmed and sliced
1 lb frozen broad beans
salt
squeeze lemon juice
dash sugar
chopped fresh coriander

1 lb couscous
1 tsp salt
2 oz butter

1 Tbsp harissa sauce
15 oz canned chick peas, drained
1 Tbsp olive oil
1 tsp cumin seeds
6 oz raisins
4 oz pine nuts
8 oz soy yogurt
paprika

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.

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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