Couscous With Black-Eyed Peas And Greens Recipe

Name: Couscous With Black-Eyed Peas And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 4 large garlic cloves, minced; 1 teaspoon coriander seeds, lightly toasted and ground; 1 teaspoon caraway seeds, lightly toasted and ground; 2 teaspoons cumin seeds, lightly toasted and ground; Salt, preferably kosher salt, to taste; 1 pound black-eyed peas, rinsed; 2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving; 2 tablespoons tomato paste; 1 1/2 pounds greens (such as Swiss chard, kale or mustard greens) stemmed, washed thoroughly in two changes water, and coarsely chopped; 1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped; 2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, to taste
1 pound black-eyed peas, rinsed
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
1 1/2 pounds greens (such as Swiss chard, kale or mustard greens) stemmed, washed thoroughly in two changes water, and coarsely chopped
1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped
2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed

1
1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside.
2
2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.
3
3. Reconstitute and steam the couscous.
4
4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table.
5
Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 4 large garlic cloves, minced, 1 teaspoon coriander seeds, lightly toasted and ground, and more.

Yes, Couscous With Black-Eyed Peas And Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Black-Eyed Peas And Greens

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