HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
HARISSA ROASTED TOMATOES WITH COUSCOUS
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
- Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
- Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.
Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN HARISSA ROAST CAULIFLOWER
Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.
Provided by Food Network Kitchen
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
- Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
ROASTED POTATOES WITH HARISSA BUTTER
Harissa is North African chile paste that definitely packs a punch. In this recipe, I mixed it with butter and tossed it with roasted potatoes for a quick, delicious side dish.
Provided by LauraF
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
- Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
- Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 25.6 g, Cholesterol 22.9 mg, Fat 15.8 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 530.2 mg, Sugar 0.1 g
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
Steps:
- To make the couscous:
- Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING
The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.
Provided by BonnieZ
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
- Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
- When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
- When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
- Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.
GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS
This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, dips and spreads, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
- Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
- Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
- Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
- Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
- When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
PEARL COUSCOUS WITH OLIVES AND ROASTED TOMATOES
Categories Blender Olive Tomato Side Roast Vegetarian Lemon Mint Healthy Couscous Parsley Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Roast tomatoes and make dressing:
- Preheat oven to 250°F.
- Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
- Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
- Make couscous:
- Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
- Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
- Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
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