VCE--Tunisian Pepper and Potato Couscous

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* Exported from MasterCook *

 

Tunisian Pepper and Potato Couscous

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

2 tablespoons olive oil

1 large onion -- diced in 1/2 " squares

1 1/2 teaspoons dried mint flakes

1/2 teaspoon crushed red pepper flakes

1 pound boiling potatoes -- peeled & cut lengthwise into sixths

2 tablespoons tomato paste

6 cloves garlic -- peeled & crushed

1 1/2 cups cooked chickpeas -- rinsed if canned

salt

5 bell peppers (mixed colors) -- sliced into 1 " wide

strips

4 tomatoes -- peeled, seeded & chopped

1 1/2 cups couscous

1/3 cup Harissa -- (page 75)

3 tablespoons chopped parsley

 

In a wide skillet with 2-inch sides, heat 1/3 cup oil over medium heat. Add the

onion, mint, pepper flakes, potatoes, tomato paste, and garlic. Cook, stirring

occasionally, for 10 minutes, then add the chickpeas, 1 1/2 teaspoons of salt,

and the peppers. Raise the heat and saute for 2 minutes. Add the tomatoes and

3 cups of water, reduce the heat to low, and simmer, partially covered, until

the potatoes are tender, about 20 minutes. When done, remove 2 cups of the

liquid for the couscous and set the vegetables aside.

 

Heat the reserved broth and stir in a teaspoon of the Harissa. Warm the 2

tablespoons of oil in wide pot over medium high heat. Add the couscous and

cook, stirring. constantly, for about 1 minute. Turn off the heat and pour in

the broth -- it will instantly bubble up. When it subsides, shake the pan to

even the contents, then cover and set aside for 7 minutes. Fluff the grains

with a fork, spoon 1/2 cup of water over them, and cover again for 5 minutes.

Garnish with parsley and serve remaining Harissa on the side.

 

Source:

" page 255 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 505 Calories; 19g Fat (33.6% calories

from fat); 13g Protein; 73g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

67mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 1/2

Fat.

 

NOTES : These summer vegetables yield an excellent broth, part of which is used

to cook the couscous pilaf style.

Nutr. Assoc. : 0 0 0 0 4714 0 0 0 0 0 2237 0 0 0 0

 

 

* Exported from MasterCook *

 

Harissa

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 dried New Mexican chiles

3 guajillo chiles

4 plump garlic cloves -- coarsely chopped

salt

1 tablespoon caraway seeds

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons cumin seeds

1 tablespoon olive oil -- plus extra for storage

cayenne -- optional

 

Wipe off the chiles with a damp cloth, break off the steams, shake out as many

seeds as you can, and pull out any large veins. (If you're sensitive to chiles,

wear gloves -- these are the hot parts.) Discard any gray or yellowed areas on

the skin -- they may have a moldy taste. Tear the chiles into pieces, put them

in a bowl, then cover with boiling water and let stand for at least 30 minutes

to soften. Remove from the bowl, then snip them into smaller pieces with

scissors.

 

In a food processor: Grind the chiles with the garlic, 1/2 teaspoon of salt,

the caraway, coriander, cumin, and oil until a smooth paste forms. Add a little

of the chile soaking water to loosen the mixture.

 

By hand: This can also be done by hand in a mortar with a heavy pestle, but

plan to spend some time with it and don't expect your sauce to be perfectly

smooth. The chile skins are tough. Pour the garlic to a paste with 1/2

teaspoon of salt, the caraway, coriander, and cumin. Add the chile and keep

pounding until you have a smooth paste. Taste for salt and stir in the oil.

 

If you want more heat, add cayenne to taste. Pack into a clean jar, cover the

surface with oil, and refrigerate.

 

Source:

" page 75 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 149 Calories; 15g Fat (84.1% calories

from fat); 2g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0