Couscous is cooked risotto-style, as the pearls are sautéed in olive oil, then boiled in harissa infused vegetable stock. Smoky chili paste balances the bright sweetness of the spring onions, carrots and peas, while the mint makes for a refreshing finish. This recipe comes to us from Ren of Edible Aria.
- 2 cups low sodium vegetable stock
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup pearled couscous
- 1/2 cup Israeli whole wheat couscous*
- 1-2 teaspoons harissa**
- 1/2 cup fresh green peas, shelled
- 1 bunch fresh mint, chopped
- 1/2 carrots, chopped
- 1/2 cup spring onions (green tops included), sliced in half
- 2 cloves garlic, minced
- 1 tomato, chopped
- salt and pepper, to taste
Bring the vegetable stock to a boil in a medium sized pot over medium-high heat.
Place 1 of the tablespoons of olive oil in a large pot over medium-high heat. Add the both kinds of couscous and sauté for about 2 minutes, stirring constantly to coat the couscous evenly with oil.
Add the boiling vegetable stock and harissa and reduce heat to low. Simmer for about 8 minutes, or until nearly all of the stock has been absorbed. Stir in the peas and most of the mint, reserving a bit of the mint for garnish. Cover the pot and remove it from heat.
Place the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the carrots, spring onions and garlic. Sauté for about 3-5 minutes, or until the veggies have just softened. Stir in the chopped tomato and sauté 1 minute more, or until the tomato has warmed through.
Add the sautéed veggies to the couscous and stir until thoroughly combined. Season with salt and pepper to taste, divide into 3 portions and serve garnished with extra harissa and fresh mint.
This Recipe's Ingredients:Carrot, Garlic, Green Pepper, Peas, Red Onion, Red Pepper, Tomato, Whole Grain
Mint Harissa Israeli Couscous
Servings per Recipe: 3Amount per Serving
Calories from Fat: 86
Total Fat: 9g
Saturated Fat: 1g
Dietary Fiber: 4g
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