Couscous with Chickpeas and Vegetables
Source of Recipe
Marla
Recipe Introduction
Couscous B'Lhummus Khodra - a spicy, colorful Moroccan stew of
garbanzos and seasonal root vegetables. This dish is served hot. It
reheats well (better!). The list of ingredients appears long but the
preparation is not complicated. Tested with okra. Make ahead for a
party and reheat in the microwave. Serves 6
List of Ingredients
1/2 cup dried chickpeas
2 tablespoons virgin olive oil
2 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground cumin
2 carrots, 1/4-inch slices
4 baby turnips
4 cups sweet potato, chunks
1 cup tomato juice, or less
1 1/2 cups vegetable broth
3 sliced zucchini (courgettes)
or 4-ounces okra
1/4 cup dried apricots
8 button mushrooms
2 tablespoons chopped parsley
salt and pepper
1 cup water
1 1/3 cups instant couscous
3 tablespoons golden raisins; sultanas
Optional Garnish:
chopped chives
yellow rose petals
Recipe
Preparation (2 hours or overnight). Rinse chickpeas and sort. Place
in a bowl, cover with boiling water and soak for at least 1 hour or
overnight. Drain, place in a large saucepan and cover with fresh
water. Cover and bring to a boil. Cook over medium heat until tender,
about 1 hour. Drain and set aside.
Cooking (40 minutes). Heat 1 tablespoon of the oil in a large, heavy-
bottomed saucepan over low-medium heat. Add the garlic, onion,
cinnamon, paprika and cumin. Cook, stirring occasionally, until the
onion is soft, about 3 minutes.
Add the carrots, turnips and sweet potatoes and cook, stirring
continuously, for 5 minutes.
Add the tomato juice and stock and bring to a boil. Cover, reduce the
heat and simmer for 15 minutes. Add the chickpeas, squash, apricots,
mushrooms and parsley and simmer until the vegetables are tender,
about 10-12 minutes. Season to taste with the salt and pepper.
Bring the water to a boil in a large saucepan. Add the couscous and
sultanas and mix well with a fork. Remove the pan from the heat and
let stand for 2 minutes to allow pasta to swell. Add the remaining
oil to center of the couscous, return pan to heat and cook over
medium heat, stirring until heated through, about 4 minutes.
Spoon couscous around the edge of a serving dish. Garnish with the
chives. Spoon chickpea and vegetable mixture in the center and
sprinkle with rose petals, if using. Serve immediately.
Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a
vinaigrette spiced with ground coriander seed. Nectarine slices.
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