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Christmas Eve Couscous

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Recipe

 

Yield

6 servings

Prep

Cook

35 min

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Vegetable stew
2 ounces vegetable oil
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1 pound onions
sliced
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1 pound carrots
sliced
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1 ½ pounds acorn squash
peeled, seeded and diced
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1 teaspoon ginger
ground
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½ teaspoon cinnamon
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½ teaspoon turmeric
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¼ teaspoon white pepper
or more, ground
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1 ½ pints water
or vegetable stock
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1 pound zucchini
trimmed and sliced
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1 pound broad beans
frozen
*
1 x salt
to taste
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1 each lemon juice
squeeze
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1 dash sugar
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1 x coriander
chopped, fresh
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For the grain
1 pound couscous
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1 teaspoon salt
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2 ounces butter
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Extras
1 tablespoon harissa sauce
*
15 ounces chickpeas (garbanzo beans)
canned, drained
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1 tablespoon olive oil
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1 teaspoon cumin seeds
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6 ounces raisins, seedless
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4 ounces pine nuts
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8 ounces soy yogurt
*
1 x paprika
to taste
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Ingredients

Amount Measure Ingredient Features
Vegetable stew
57.8 ml/g vegetable oil
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453.6 g onions
sliced
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453.6 g carrots
sliced
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680.4 g acorn squash
peeled, seeded and diced
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5 ml ginger
ground
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2.5 ml cinnamon
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2.5 ml turmeric
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1.3 ml white pepper
or more, ground
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7.1E+2 ml water
or vegetable stock
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453.6 g zucchini
trimmed and sliced
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453.6 g broad beans
frozen
*
1 x salt
to taste
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1 each lemon juice
squeeze
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1 dash sugar
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1 x coriander
chopped, fresh
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For the grain
453.6 g couscous
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5 ml salt
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57.8 ml/g butter
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Extras
15 ml harissa sauce
*
433.5 ml/g chickpeas (garbanzo beans)
canned, drained
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15 ml olive oil
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5 ml cumin seeds
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173.4 ml/g raisins, seedless
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115.6 ml/g pine nuts
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231.2 ml/g soy yogurt
*
1 x paprika
to taste
* Camera

Directions

First make the stew.

Melt the butter in a large saucepan.

Add the onions and fry for 5 minutes, then add the carrots, squash and spices.

Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.

Add the water or stock and simmer for 10 to 15 minutes, or until the vegetables are just becoming tender.

Add the courgettes and broad beans, and cook for a further 5 minutes or so.

Season with salt, lemon juice, and a little sugar if necessary.

(This is best made in advance and reheated, as the flavours improve -- it is particularly good after freezing.)

Now make the grain.

This is an unusual way to cook couscous, but I find it gives the best results.

Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin.

Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you're passing.

Put the couscous into a sieve or steamer lined with a blue J-cloth.

Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.

Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it.

Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes.

Sift with your fingers into a serving bowl and stir in the butter.

Set aside while you put together the extras.

To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste.

Put this into a small bowl.

Drain the chick peas.

In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through.

Put into a second small bowl.

Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl.

Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.

Finally, put the yogurt into a fifth bowl and dust the top with some paprika.

To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 77332% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 740mg 31%
Total Carbohydrate 39g 39%
Dietary Fiber 13g 54%
Sugars g
Protein 36g
Vitamin A 268% Vitamin C 49%
Calcium 14% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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