Summer Vegetable Couscous Recipe

Posted on 23rd of July, 2012 by Lévana

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!

INGREDIENTS:

Vegetable mixture:

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

Couscous grain:

3 cups couscous

3 cups boiling water

1/4 cup vegetable oil

Salt and pepper to taste

Directions:
Bring all vegetable mixture ingredients to a boil, then reduce to medium and cook, covered, 20 minutes.

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

Photo Via: www.foodnetwork.com

Filed under: Artichoke Bottoms Recipes, Condiments Recipes, Couscous Recipes, Fennel Recipes, Gluten-Free Couscous Recipes, Harissa Recipes, Kosher Recipes, Moroccan Recipes, Pareve Recipes, Recipes, Sephardi Recipes, Tomato Recipes, Zucchini Recipes