Seven vegetable couscous with onion jam and green harissa broth

Seven vegetable couscous with onion jam and green harissa broth

By
From
Arabesque
Photographer
William Meppem

Serve with green harissa broth in a separate jug, for each person to help themselves. A bowl of rosewater-flavoured yoghurt cheese or basil tzatziki on the side, although distinctly un-Moroccan, is also delicious.

Ingredients

Quantity Ingredient
50g butter
5 medium purple onions, finely sliced
250ml dry sherry
250ml tawny port
50g currants, soaked in an additional 50 ml dry sherry
salt and pepper
240g couscous
2 medium carrots, scraped and cut into wedges on the angle
1 small butternut pumpkin, peeled and cut into 2 cm dice
2 small turnips, peeled, cut into wedges
2 small parsnips, scraped and cut into batons
1 small eggplant, cut into wedges
1 medium zucchini, cut into wedges on the angle
100g chickpeas, soaked overnight and cooked until just tender
4 small waxy potatoes, boiled until tender, peeled and halved
1 tablespoon sweet paprika
1/2 tablespoon powdered ginger
1/2 tablespoon dried chillies, crushed
1/2 tablespoon ground cumin

Method

  1. Make the onion jam ahead of time. In a heavy-based pan, melt the butter and slowly sweat the onions until they are soft and translucent (about 5 minutes). Add the sherry and port and continue to cook for a further 45 minutes over a very low heat, stirring from time to time to ensure the jam doesn’t stick to the bottom of the pan. Add the soaked currants and the soaking liquor and cook for a further 10 minutes, or until the onions have become very sticky and almost caramelised. Season with salt and pepper.
  2. If you have a couscoussier, stew the vegetables in the bottom section and steam the couscous on top. Otherwise proceed as follows.
  3. Prepare couscous with aromatics according to the base method. During the second steaming, begin to prepare the vegetables. Preheat the oven to 200°C.
  4. In a mixing bowl, combine all the spices with the garlic, lemon juice and half the olive oil.
  5. Heat the remaining oil in a large ovenproof casserole and sauté the carrots, pumpkin, turnips, parsnips and eggplant for around 5 minutes, or until all are lightly coloured.
  6. Add the spice mixture and stir to coat the vegetables for a further 2 minutes. Add the stock and cook for 5 minutes.
  7. Add the zucchini, chickpeas and potatoes. Mix them in well then place the casserole in the oven and bake for 20–30 minutes or until the vegetables are tender. Remove from the oven, check for seasoning and sprinkle the rosewater over the top.
  8. To serve, pile the couscous high on a large serving platter and stack the vegetables on top. Serve immediately with the onion jam, the harissa broth and yoghurt cheese.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again