Chris Neidecker wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Melba's Jammin' wrote:
> >
> >
> > Are you familiar with "harissa"? The Moroccan spice mix of chili
> > pepper, coriander, cumin, garlic & olive oil that is often used to
> > flavour coucous?
> >
> > If your interested i can post a couscous recipie with all sorts of
> > veggies.
>
> Joseph, I've heard of harissa, but haven't used it in cooking before.
> Would
> love to try your couscous recipe!

My pleasure, it is rather involved and lengthy but not difficult. The
following is to serve 12 people so cut the recipe in half unless a large
amount is desired. The harissa recipe follows the couscous.

Note: couscous is classically made of granules of semolina, but it can
be made for other grains as well. Barley, corn, millet, or wheat can
all become couscous when finely ground and steamed.

1 cup garbonzoes (chick peas, dried and cooked or from a can)

3 tbs. olive oil

2 & 1/2 cup coarsely chopped onion

4 tsp. harissa

1/4 tsp. ground allspice

salt and pepper

12 carrots, peeled and cut into 2 inch pieces

6 cups chopped cabbage (rough dice)

3 cups peeled and cubed rutabaga

3 cups quartered plum tomatoes

1 & 1/2 cup peeled and cut sweet potatoes

1 pound butternut, acorn, or pumpkin squash, peeled and cut into 2 x 1
inch pieces

6 medium potatoes, halved, and quartered length wise, about 3 cups

3 cup zucchini piece (large dice)

3 cups cooked or quick cooking couscous

chicken broth

1 tbs. butter

Cook the pre - soaked chick peas (garbonzoes) for 45 minutes, or use a
can of pre cooked beans.

In a large Dutch oven, heat 2 tb. of olive oil over medium high heat.
Add the onion and sprinkle with harissa, allspice, salt and pepper to
taste (meat can be added here if desired) . Sauté, stirring, until the
onions begin to caramelize 10 - 15 minutes.

Add 3 cups of chicken stock or water, the carrot, cabbage, rutabaga, and
tomato, and bring to ta boil. Reduce the heat to low and simmer,
partially covered, for 30 - 45 minutes, until the vegetable become
tender; transfer them with a slotted spoon to a large bowl and keep
warm.

Add the sweet potato, squash, potato, and zucchini to the Dutch oven.
If necessary add boiling stock or water to cover the vegetable, and
bring back to a boil. Reduce the heat to low, partially cover, and cook
for up to 1 hour or until all the vegetables are cooked. Transfer the
vegetable to the bowl and keep warm.

Cook the couscous in chicken broth and 1 tbs. olive oil.

While the couscous is cooking, return all the cooked vegetables to the
Dutch oven and bring to a simmer; simmer for 2 - 3 minutes. Stir the
butter and salt to taste into the couscous, and put it on a large heated
Serving platter. Moisten the couscous with about 1 cup of the sauce,
then arrange the vegetables on top. Pour the remaining sauce into a
heated bowl to pass at the table.

Note: separately grilled lamb pieces are goes well with this dish.

Harrissa

1 cup dried red chilli peppers

2 tbs. coriander seeds

1 tbs. cumin seeds

2 garlic cloves

1 tbs. salt

2 tbs. extra virgin olive oil

Remove the stems and seeds from the chilli peppers. Place the peppers
in a bowl and cover with hot water; set aside until very soft.

Meanwhile, place the coriander and cumin seed in a mortar and pound with
a pestle until powered. Add the garlic and pound until smooth.

Drain the red pepper; add them to the mortar and pound to a smooth
paste. Slowly add the oil until the sauce is smooth and well blended.
Transfer to a container , cover and refrigerate until needed.
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Joseph Littleshoes