Summer Vegetable Couscous Recipe. Meat and Poultry Variation
Posted on 23rd of July, 2012 by Lévana
Photo Via: www.foodnetwork.com
The following recipe is a lightened version of the classical vegetable couscous, using quick-cooking and fragrant light summer vegetables, like fennel, artichokes, zucchini, tomatoes: perfect for summer!
Should you want to make this a meat main course, instructions are at the bottom.
3 large leeks, cut across, then in 1 inch segment
3 large beefsteak tomatoes, or 6 large plum tomatoes, cut in wedges
2 cups frozen artichoke bottoms (settle for canned), sliced
6 thin zucchini, unpeeled and cut in inch cubes
1 large fennel head, thinly sliced
1 small bunch cilantro, tough stems removed, minced
1 small bunch flat-leaf parsley, minced
1/3 cup olive oil
1 tablespoon turmeric
2 good pinches saffron
2 tablespoons paprika
6 bay leaves, or 1 teaspoon ground
Salt and pepper to taste
3 cups water
3 cups couscous
3 cups boiling water
1/4 cup vegetable oil
Salt and pepper to taste
Bring all vegetable mixture ingredients to a boil, then reduce to medium and cook, covered, 20 minutes. Transfer the vegetable to a platter with a slotted spoon, and check the liquids in the pot. If you have about 3 cups left in the pot, the liquid is at the right texture. If you have too much liquid, reduce it on high temperature, uncovered, just a few minutes, until you end up with about 3 cups liquid.
While the dish is cooking, prepare the couscous grain: Place the grain in a stainless steel bowl with the water, oil, salt and pepper, and mix thoroughly. Immediately cover very tightly with 2 layers of foil. Let the mixture rest 15 minutes, then fluff it with 2 forks until the grains are separated.
To serve: Pour the couscous grain in the bottom of a platter. Pour some of the cooking broth evenly on the grain, only as much as the grain will absorb. Don’t allow a mushy or soupy look. Arrange the vegetables over the grain. Pass any remaining broth in a gravy boat. Serve with harissa on the side
Variation: Meat Summer Couscous.
Bring 4-5 pounds beef cubes (I love beef cheeks, be sure to rinse them thoroughly to rid them of the excess salt that goes into kashering them), lamb cubes or shanks to boil in a a wide heavy pot with about 8 cups water. Reduce the flame to medium, and cook 2 1/2 hours, checking occasionally to make sure you have enough liquid, adding some if necessary. At the end of 2 1/2 hours of cooking the meat, check the liquid in the pot. if you have about 3 cups, you have enough liquid. If not add some to make up 3 cups. Proceed with the recipe exactly as instructed, leaving the meat and its liquid in the pot, and adding everything else as instructed, except the water in the vegetarian recipe (since you have the meat cooking water).
You can also use chicken. Shorter cooking time, so put your chicken to boil with water, just like for the meat, but cook only 30 minutes, before proceeding with the recipe as above