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Recipe Detail Page
Vegetarian Couscous Royale with Harissa Pepper Sauce
Holiday 2023
In this simplified version of a classic Moroccan dish, four kinds of vegetables and chickpeas are simmered in a vegetable stock spiced with cinnamon, saffron and ginger; the fragrant broth is then used to cook the couscous. The accompanying sauce is more of a red pepper condiment with harissa flavours, which can be used more liberally than the traditional bold spice paste from North Africa.
Serves 6 to 8
HARISSA PEPPER SAUCE
3 medium red peppers, about
1 1/2 lbs (680 g) total
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) caraway seeds
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) cayenne pepper, or more to taste
1 clove garlic, grated on rasp
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) red wine vinegar
Salt and freshly ground pepper to taste
COUSCOUS
4 cups (1 L) vegetable stock
4 cups (1 L) water
2 3-inch (8-cm) cinnamon sticks
1/2 tsp (2 mL) saffron threads
5 thin slices fresh ginger
Salt
8 small carrots, about 12 oz (340 g) total, peeled
1 fennel bulb, trimmed, cut into 8 wedges
1 large zucchini, about 12 oz (340 g), halved crosswise and quartered lengthwise into 8 pieces
1 bunch green onions, trimmed
3 cups (750 mL) cooked chickpeas, 1 1/2 cans (each 540-mL)
1 tbsp (15 mL) extra virgin olive oil
1 box (340 g) couscous, about 1 3/4 cups (425 mL)
2 tbsp (30 mL) softened unsalted butter or extra virgin olive oil
2 tbsp (30 mL) chopped flat-leaf parsley
Coarse sea salt, lemon wedges and chopped roasted almonds for serving
1. For the pepper sauce, set oven rack 6 inches (15 cm) from top element. Preheat broiler on high.
2. Place peppers on a foil-lined, broiler-proof baking pan. Broil, turning occasionally, until well charred and starting to collapse, 16 to 20 minutes. Transfer peppers to a heatproof bowl and cover. Let steam for 30 minutes. Remove cover and cool. When cool enough to handle, peel peppers, discarding stems, seeds and skins. Lay peppers out on baking pan and cool completely.
3. Place cumin and caraway seeds in a small frying pan over medium heat. Toast, shaking pan occasionally, until slightly darker and fragrant, about 3 minutes. Transfer to a plate to cool. When cool, finely grind in a spice grinder or mortar and pestle.
4. Place roasted peppers and any juices, cumin, caraway, paprika, cayenne and garlic in a food processor. Pulse until finely chopped, about 10 seconds. Transfer to a mixing bowl. Stir in oil, vinegar, salt and pepper. Transfer to airtight container. Refrigerate up to 5 days. Serve at room temperature.
5. For the couscous, preheat oven to 250°F (121°C).
6. Place stock, water, cinnamon, saffron and ginger in a large pot over high heat. Season lightly with salt. When it comes to a boil, add carrots. Reduce heat to medium-high. Cook until tender, 7 to 8 minutes. With a slotted spoon, transfer carrots to a large baking sheet. Cover with foil. Add fennel to pot. Cook until tender, 4 to 5 minutes. Transfer to baking sheet with carrots and re-cover. Add zucchini to pot. Cook until tender, about 4 minutes. Transfer to baking sheet. Finally, add green onions. Cook until tender, about 2 minutes. Transfer to baking sheet, cover pan with foil and keep warm in oven.
7. Add chickpeas to pot. Cook until hot, about 2 minutes. Transfer to a small baking dish. Add olive oil, season with salt and mix. Place in oven.
8. Strain 2 1/4 cups (560 mL) cooking liquid into a medium pot, saving rest for another use. Place over high heat and taste for salt. When it comes to a boil, stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork and stir in butter (or oil) until melted. Transfer to a large, warmed serving platter. Make a moat in middle. Stir parsley into chickpeas and place in moat. Arrange vegetables around it, brushing with some broth to moisten, if necessary. Serve with coarse salt, lemon wedges, almonds and pepper sauce.
Serves 6 to 8
