Vegetable Couscous With Saffron And Harissa Recipe

Name: Vegetable Couscous With Saffron And Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 teaspoon cumin, ground; 1 teaspoon paprika; 14 ounces chopped tomatoes; 1 1/4 cups vegetable stock; 1 cinnamon stick; saffron thread, generous pinch; 4 baby eggplants, quartered; 8 baby zucchini, trimmed; 8 baby carrots; 1 1/3 cups couscous; 15 ounces chickpeas, drained; 1/4 cup pitted prunes; 3 tablespoons fresh parsley, chopped; 3 tablespoons fresh coriander; 2 -3 teaspoons harissa salt

Servings: persons

3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon cumin, ground
1 teaspoon paprika
14 ounces chopped tomatoes
1 1/4 cups vegetable stock
1 cinnamon stick
saffron thread, generous pinch
4 baby eggplants, quartered
8 baby zucchini, trimmed
8 baby carrots
1 1/3 cups couscous
15 ounces chickpeas, drained
1/4 cup pitted prunes
3 tablespoons fresh parsley, chopped
3 tablespoons fresh coriander
2 -3 teaspoons harissa salt

1
Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
2
Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
3
Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
4
Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
5
Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
6
Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.

596

kcal

Calories

Fat

106

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 1 teaspoon cumin, ground, and more.

Yes, Vegetable Couscous With Saffron And Harissa falls under the Vegetarian 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.

Vegetable Couscous With Saffron And Harissa

How did you like this recipe?

Frequently Asked Questions