Saute onions and garlic in oil with the sugar to caramelize. Add harissa, saffron, cumin, cinnamon, bay leaf, salt and pepper and stir just until fragrant. Add water, tomatoes. Bring to a boil. Add the hearty vegetables first--carrots, turnips, parsnips or yams, leeks--cook for 10 minutes. Add eggplant and peppers cook for another 10 minutes. Add the chickpeas, raisins, spinach, raz el hanouf and bring to a boil. Remove from heat. Add the chopped cilantro and optional lemon juice. Taste and adjust the seasoning. It should be sweet and spicy. Toss the cooked couscous with the mint. For the sauce. Put the liquid, Harissa and carrots into a blender. Puree until smooth. Serve in four large soup bowls. Use a custard cup to make a mold of couscous in the middle of the bowl. Ladle the vegetables around the couscous. Garnish with a sprig of cilantro and a dollop of Harissa sauce or serve the Harissa sauce in a small bowl on the side. Recipe by: Chef du Jour-Nora Poullion-DJ9200 Posted to MC-Recipe Digest V1 #584 by Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4795g)|
|Recipe Makes: 1|
|Calories from Fat: 621 (12%)|
|Amt Per Serving||% DV|
|Total Fat 69g||92 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 0mg||0 %|
|Sodium 931.8mg||32 %|
|Potassium 11193.6mg||295 %|
|Total Carbohydrate 1032.3g||304 %|
|Dietary Fiber 146.2g||585 %|
|Sugars, other 886.1g|
|Protein 165.9g||237 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5265
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