Gen's Vegetable Couscous
1-3 tablespoon oil (such as sunflower or olive)
1 onion, grossly chopped
3 large garlic cloves, minced
2 zucchini or yellow squash, chopped lengthwise and then cut in 1 inch half moons
2 carrots, chopped lengthwise and then cut in 1 inch half moons
2 celery sticks, chopped in 1 inch pieces
1 sweet potato, cut in 1 inch cubes (or approximately 1 cup of squash, peeled, seeded and cubed) (OPTIONAL)
1/2 brocoli or cauliflower head, broken in large florets
2-3 rabioles (or 1 rutabaga), cut in 1 inch cubes (optional)
1 pepper, chopped in 1 inch pieces
1 squash, cut in 1 inch cubes (butternut and acorn work well)
3 1/2 cup of chopped tomatoes (or one 28 oz diced tomato can) (approx. 2-4 large tomatoes)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 bay leaf
4 cups vegetable broth (or water)
1 (16 ounce) can chickpeas, drained & rinsed
1/2 cup dried cranberries (or dried raisins or apricots) (optional)
1 can (750 ml) artichoke hearts (optional)
Salt and pepper (to taste)
1 tablespoon chopped fresh cilantro/coriander (optional)
2-3 teaspoons Samabal Olek (Sriracha, tabasco or piri-piri sauce also work) (optional)
2 cups of water
1 tablespoon oil
Pinch of salt
2 cups of semolina (i.e. couscous)
1.Heat oil in large pot over medium-low heat. Fry onions 1 min. Add garlic stirring occasionally, until onions begin to soften and turn translucent, about 3 min. Add zucchini, carrots, celery, sweet potato (if using), brocoli, and rabioles, and fry 5 min. Stir in the peppers and squash; cook another 3 min. Vegetables should be a little tender but still firm.
2.Add the cinnamon, cumin, turmeric, paprika and bay leaf. Stir a few times and add the tomatoes. Fry for 1-2 min, stirring often. Pour in the vegetable broth (or water) and chickpeas. Bring mixture to a boil; reduce heat to low. Simmer for 15-25 minutes or until vegetables are tender. Add dried cranberries and artichoke hearts (if using). Taste and season with salt and pepper.
3.In another pot, bring 2 cups of water to a boil. Add a oil and salt to the the boiling water. Slowly pour in the couscous; stir once. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork.
4.With a laddle, take 1 cup of the couscous liquid. Add sambal olek to the couscous liquid.
5. Serve couscous over cooked semolina. Garnish with cilantro. Let people drizzle on spicy sauce. Enjoy!
Pairs Well With
FEATURING: Onions, garlic, zucchini (or pattypan), peppers, zucchini, tomatoes, rabioles or kohlrabi (optional), broccoli (or cauliflower), and cilantro/coriander.
This is a dish that I've always absolutely loved. It's a tasty and satisfying vegetarian meal that even carnivores love. My mom always made this recipe from memory based on her time working in Algeria so, one day, my sisters and I wrote down her ingredients as she cooked- I've just added a few veggies to her recipe. Also, she used to add chicken breast (cut in chunks) for family members who did not like chickpeas. Wether you make it vegetarian or with meat, this recipe is great the next day. This recipe makes a large batch- you can half it if needed or freeze what you don't need.