Wednesday, November 14, 2007

The Couscous and the Olive Tree

A new leaf: Couscous with stew
Tuesday, November 13, 2007

Vegetarian recipes from recently released cookbooks:

"Mediterranean Harvest," by Martha Rose Shulman (Rodale, 2007)

"Mediterranean" is a buzz word in healthy cuisine meaning heavy on the veggies, and this vegetarian cookbook cuts out the meat altogether. As any vegetarian knows, Italian restaurants are a good bet for meatless entrees, but author Martha Rose Shulman extends the Mediterranean to France, Greece and North Africa with options like this spicy Tunisian recipe.

-- Evelyn Shih


* * *

Couscous with stew

* ½ pound dried chickpeas, picked over, rinsed, soaked, drained
* Salt
* 1 tablespoon plus 1 teaspoon extra-virgin olive oil
* 1 large onion, chopped
* 1 pound leeks, sliced
* 2 large garlic cloves, minced
* 2 teaspoons coriander seeds, ground
* ¾ teaspoon caraway seeds, ground
* ½ teaspoon cumin seeds, ground
* ¼ teaspoon cayenne (or to taste)
* 1 tablespoon Harissa chili paste
* ½ pound carrots, thickly sliced
* ½ pound turnips, peeled and cut into wedges
* 2¼ pounds winter squash, peeled, seeded and cut into large dice
* ½ pound red-skinned potatoes, diced
* 1 tablespoon tomato paste
* ½ cup chopped fresh flat-leaf parsley
* 3 cups couscous

Place chickpeas and 4 cups of water in a large saucepan. Bring to a boil, reduce the heat and simmer for 1 hour. Add 1 teaspoon salt and simmer another 30 minutes.

Heat the oil in a large soup pot over medium heat. Add the onion and leeks, stirring until tender. Then add garlic, coriander, caraway, cumin and cayenne. Stir for 1 minute and add the Harissa paste, carrots, turnips, squash, potatoes, chickpeas and their broth and 3 cups of water.

Bring to a boil, adding salt and tomato paste. Reduce heat, cover, and simmer for 45 minutes. Stir in parsley. Simmer another 15 minutes. Set aside ½ cup of broth.

Place the couscous in a bowl with 1 teaspoon salt. Pour in 3 cups hot water and broth reserved from stew. Let sit for 20 minutes, stirring occasionally. When all liquid is absorbed, fluff it with a fork. Add salt to taste.

Steam the couscous over the stew or boiling water for 15 to 20 minutes. Transfer the couscous to a wide serving bowl. Spoon the stew on top.

Servings: 6 to 8.

Copyright © 2007 North Jersey Media Group Inc.

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