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Vegetable Couscous

Ingredients: 1 cup dried chickpeas, rinsed, sorted, and soaked overnight 1 tbsp. olive oil 2-1/2 cups onion, coarsely chopped 4 tsps. Harissa 1/4 tsp. ground allspice Salt and freshly ground pepper 12 carrots peeled and cut into 2-inch pieces

6 cups cabbage pieces about 2-inches 3 cups rutabaga, peeled and cubed 3 cups plum tomatoes, quartered 1-1/2 cups sweet potatoes, peeled and cubed

1 lb. Butternut, Acorn, or Pumpkin squash, peeled and cut into 2 by 1-inch pieces 6 medium potatoes, peeled, halved, quartered and cut in half (about 3 cups)

3 cups zucchini pieces, 2-inch 3 cups quick-cooking couscous

Chicken broth or Water 1 tbsp. unsalted butter

Instructions: Drain the chickpeas. Place them in a medium saucepan. Cover with water; bring to boil, cover and simmer until just tender, about 45 minutes. Meanwhile in a very large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add the onion and sprinkle with harissa, allspice, and salt and pepper to taste. Sauté stirring, until the meat has browned 8 to 10 minutes. Add 3 cups of water, the carrot, cabbage, rutabaga, and tomato and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 45 minutes, until the vegetables become tender; transfer them with a slotted spoon to a large bowl and keep them warm. Add the sweet potato, squash, potato and zucchini to the Dutch oven. If necessary, add boiling water to cover the vegetables 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 vegetables to the bowl and keep warm. Cook the instant couscous according to the package directions for 6 servings, substituting chicken broth for the water and adding 1 tablespoon for olive oil. While the couscous is cooking, return the cooked vegetables to the Dutch oven and bring to a simmer; simmer for 2 to 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 sauce then arrange the vegetables on top. Pour the remaining sauce into a heated bowl to pass at the table. Note: A staple at the end of Moroccan feast, it is the Berber contribution as a national dish. Couscous is classically made of granules of semolina, but it can be made from other grains as well. Barley millet, corn or wheat can all become couscous when finely ground and steamed. Couscous may be served plain, or loaded with vegetables, legumes, or sausage. Sometimes it is salty, sometimes it is sweet but there is seldom any left over.

Anonymous Contribution, Morocco

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