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jewelled Israeli couscous

Jewelled Israeli Couscous

A wonderful, aromatic and exotic dish that can be a main meal or a side dish. Perfect with braised lamb shanks, or chicken tagine.

Course Main Course
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 3/4 cup patty pan squash , quartered (or butternut squash, cut into 3/4 inch cubes)
  • 3/4 cup carrots , cut into 1 inch rounds
  • 1 cup cauliflower florets
  • 1-1 1/2 tbsp olive oil
  • 1 tsp each salt and pepper
  • 1/2-1 tsp harissa powder , depending on how much heat you like
  • 2 tbsp olive oil
  • 1 small yellow onion , coarsely chopped
  • 2 cloves garlic , minced
  • 1 1/2 tsp ras el hangout
  • 1 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 tsp hot chili flakes (optional)
  • 1 cup pearl or Israeli couscous
  • 1 1/2 cups chicken or vegetable broth , plus more if needed
  • 1/2 cup sliced dried apricots , or golden sultanas, or both!
  • 1/4-1/3 cup sliced almonds , or pistachios, or both!
  • 3 tbsp chopped mint
  • 3 tbsp chopped parsley

Instructions

  1. Preheat the oven to 400F.
  2. Lay out the squash, carrots and cauliflower on a baking sheet. Drizzle with olive oil, and the salt and pepper. Toss to coat evenly. Sprinkle with 1/2 tsp harissa powder.
  3. Bake until just tender and crisping up. About 15 minutes. If the cauliflower is ready before the root veggies, remove it to a bowl and let the rest continue roasting.

  4. Heat the olive oil in 2 quart saucepan over medium heat. Add the onion and saute for 3 minutes or so, until turning translucent. Add the garlic and stir for another minute. Add the ras el hanout, cinnamon, the salt and pepper, and hot chili flakes if using, and stir to coat.

  5. Add couscous and sauté, stirring constantly, until well coated and aromatic, about 30-45 seconds.
  6. Add the broth and bring to a boil. Cover and reduce heat to medium-low and simmer until just tender, about 10-12 minutes. Let sit covered for 2-3 minutes. Then fluff with a fork.
  7. Re-season with salt and pepper if desired.

  8. Add the roasted veggies. Reserving a bit from each, add the apricots, sliced almonds mint and parsley.  Toss it all gently.  Place onto a serving plate or bowl.

  9. Sprinkle the remaining apricots or sultanas, almonds or pistachios, mint and parsley on top for a garnish. Serve.

Recipe Notes

Feel free to swap out the veggies in the couscous. If you only have carrots and cauliflower, go for it. If you want to add zucchini, add cubes of it to the onions and garlic and crisp it up before adding the couscous. Roasted pumpkin would also work great.