Bell Pepper Couscous Wtomato Harissa Broth Recipes

BELL PEPPER COUSCOUS W/TOMATO HARISSA BROTH

Steps:

• Dice red bell pepper aqnd sauté in 1 tsp oliv oil over medium heat for 3 minutes.
• In medium size pot, bring the stock, peppers and sugar to boil.
• Add the couscous; remove from heat and cover the pot.
• Leave covered until the couscous has absorbed all of the liquid, about 5 minutes; set aside.
• Chop tomatoes.
• Blend with salt and sugar to taste.
• Add harissa and mix in the blender until liquid.
• Pour into a small pot, bring to a simmer.
• Place a coffee filter in a strainer and place over a container.
• Once broth has simmered, pour contents into the lined strainer.
• Yield a clear broth in the container, about 1 cup.
• Heat a medium sauté pan; add 1/4 cup olive oil.
• Add shallot, pine nuts and raisins and sauté.
• Add couscous & spices, toss until fluffy (use a fork).
• Season with salt to taste.
• To serve, place couscous in a bowl and pour broth around.
• Sprinkle with cilantro leaves.

RED BELL PEPPER COUSCOUS

Steps:

• In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
• Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.