October 8, 2019
VEGETARIAN COUSCOUS EXPRESS
VEGETARIAN COUSCOUS EXPRESS
I have once eaten at a Moroccan friend’s house, an amazing couscous. The flavor, the spices, the meat and the couscous itself (we said couscous, but couscous is the name of the semolina in fact…) was a poem in my mouth (if it’s possible to have a poem in your mouth of course, but….why not!!!). It was so light, so tasty that I asked for the recipe….Ah la la, ok. Heu. It takes 2 days : for the semolina first. It has to be soaked many times, etc, etc… Ok. So, I came with this recipe. In France, it is easier to do it because of a famous Mr Picard (a kind of delicatessen selling only fresh and frozen products and delicacies). But it does not exist anymore here in London (I was so sad when Mr Picard left London, you have no idea….). So I had to improvise with what I have and I was very happy with the results, my children and my friends as well (especially my friends actually). And lucky you, you can find Harissa anywhere (careful though, it is terribly hot!!!). Elle est pas belle la vie ?Enjoy!
Ras-el-hanout is a special blend of spices from North African cuisine which might contains around 30 spices !!! You can find ras-el-hanout easily now.
Wine pairing : Saint-Chinian (Red) from Languedoc-Roussillon.
VEGETARIAN COUSCOUS EXPRESS
A quick glance in your kitchen…
In your fridge
Courgettes
Carrots
Tomato puree
In your cupboard
Chickpeas
Saffron
Ras-el-hanout
Semolina couscous
Sultanas
Garlic
Onion
Harissa
Harissa
VEGETARIAN COUSCOUS EXPRESS
Serves 3-4
300 g 10,5 oz of courgettes (diced)
400 g 14 oz of carrots (diced)
500 ml 16,6 oz of water
150 g 5 oz of chickpeas from a tin
A few stigmas of saffron
2 tbsp of ras-el-hanout
2 tbsp of concentrated tomatoes puree
20 cl 6,75 oz of water
A piece of butter
50 g 1,7 oz of sultanas
1 crushed garlic
350 g 11 oz of semolina couscous
350 g 11 oz of semolina couscous
1 diced onion
A little bit of Harissa
In a large saucepan, soften the onion and garlic in a little bit of olive oil.
Add the 500 ml of water, the vegetable stock, the carrots, the chickpeas, the courgettes, the tomato puree, the ras-el-hanout and the saffron. Combine well.
Cover and cook for 20 minutes.
Meanwhile, bring to the boil the 20 cl of water for the semolina couscous.
Put the semolina couscous in a bowl, then cover with the boiling water.
Wait for 1 minute or 2, add a piece of butter, the sultanas and combine well.
Set aside and keep warm.
Once the vegetables are cooked, transfer the sauce from the saucepan in a nice bowl.
Add a little bit of harissa in this sauce. Combine well.
Serve the couscous semolina with the vegetables and drizzle with the sauce on top !
Couscous végétarien express
Pour 3-4 personnes
300 g de courgettes coupées en morceaux
400 g de carottes coupées en morceaux
500 ml d’eau
150 g de pois-chiches
Quelques stigmates de safran
2 c-à-soupe de ras-el-hanout
2 c-à-soupe de concentré de tomate
1 bouillon cube végétarien
350 g de semoule de couscous
20 cl d’eau
Un morceau de beurre
50 g de raisins secs
1 gousse d’ail écrasée
1 oignon coupé
Un petit peu de Harissa
Dans une grande casserole, dorez l’oignon et l’ail avec un petit peu d’huile d’olive.
Versez 500 ml d’eau, le cube, le concentré, le ras-el-hanout, les pois-chiches et le safran.
Mélangez-bien.
Couvrez et cuisez pendant 20 minutes.
Pendant ce temps, préparez la semoule en portant à ébullition les 20 cl d’eau.
Recouvrez la semoule avec cette eau. Attendez 1 minute ou 2, ajoutez du beurre et les raisins secs. Mélangez. Réservez au chaud.
Après la cuisson, transférez la sauce des légumes dans un joli récipient.
Ajoutez la harissa et mélangez bien.
Servez la semoule avec les légumes et la sauce par-dessus !
