Seven-Vegetable Couscous with Chunky Onion Harissa

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1/4 c Tomato paste
1 1/2 c Couscous; (about 10 ounces)
4 lg Garlic; chopped
3/4 c Frozen baby lima beans;
1 c olive oil
1 sm Red onion; chopped
3/4 c Frozen peas; thawed
; minced
2 1/4 c Chicken stock or canned
1 c Raisins
1 c Cubes peeled butternut
6 Green Onions; chopped
1 ts Turmeric
1 lg Zucchini; cut into 1/2-inch
1 tb Plus 1 teaspoon dried
2 lg Leeks; (white and pale
1 pn Cayenne pepper; (generous)
1/2 c Red wine vinegar
; green parts only),
1 lg Yellow crookneck squash; cut
; cubes
; cubes
1/2 c Coarsely chopped fresh
Lemon wedges
2 lg Garlic; minced
1/4 c Plus 1 tablespoon olive oil
1/2 ts Ground ginger
1 c Diced seeded plum tomatoes
3/4 ts Cayenne pepper

Original recipe makes 1 servings



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.) Serves 8. Bon Appetit December 1991

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Calories Per Serving: 1842 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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